Winter is over (for those of us living in the Southern Hemisphere) so a curry may not be high on your dinner menu list but this dish is something I like to make all year round. Chickpea curry is generally eaten hot but is also yummy the next day cold. I credit this discovery to my witty and very sweet Uni friend Daisy, she first made this for me when I had a study night at her house and i've been making the curry ever since. Chickpeas, also known as garbanzo beans have many nutritional benefits. They are very high in fibre, between 65-75% of the fiber found in chickpeas is insoluble fiber, and this type of fiber remains undigested all the way down to the final segment of your large intestine. Chickpeas also contain zinc, folate and protein which is why they are a great animal protein substitute.
I like to avoid eating food that has come out of an aluminum can so always use dried chickpeas - all you need to do is soak them in water beforehand. If you are well prepared just soak the chickpeas before you go to work and any left overs that you don't use can be frozen in Tupperware containers for use next time. Better still, double the amount you soak so that you have some ready in the freezer for another meal.
Chickpea Curry ingredients:
2 cups chickpeas (don't forget to soak beforehand) 1 cup brown rice, cooked 1 broccoli head, chopped 1-2 cups baby spinach leaves 4 cups vegetable stock 2 tbsp coconut oil for cooking 2 medium size white onions, diced 2 tbsp freshly grated ginger 4 garlic cloves, crushed 3 tsp garam masala 3 tsp ground cumin 3 tsp ground coriander 3 tsp paprika 1/2 tsp chili powder 2 tsp yellow mustard seeds 1 tsp ground turmeric 2 tsp salt 2 cups diced tomatoes 1/2 cup coconut cream Fresh coriander to garnish
- Place the chickpeas in a large pot/wok with vegetable stock and cook on a medium heat.
- Heat coconut oil in a pan and add in diced onion. Cook over a medium heat until golden brown.
- Add ginger, garlic, garam masala, cumin, coriander, paprika, chili powder, tumeric, mustards seeds and salt to onion mixture. Cook for 1 minute and then add tomatoes, coconut cream and broccoli. Stir until warm.
- Pour mixture over chickpeas, turn heat to low and simmer for 30 minutes.
- Serve on brown rice with baby spinach leaves and garnish with fresh coriander. If you give yourself lots of time you can simmer for 2-3 hours to let the flavors really develop.