CHICKPEA CURRY RECIPE - BBC GOOD FOOD
This easy chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. It works well as a main course or a simple side dish
Provided by Good Food team
Categories Dinner, Main course, Supper
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 15
Steps:
- To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.
- In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.
- Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.
- Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.
- Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.
- Garnish with extra coriander and serve with rice or dhal (or both).
Nutrition Facts : Calories 458 calories, FatContent 28 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 10 grams fiber, ProteinContent 15 grams protein, SodiumContent 0.2 milligram of sodium
CHICKPEA, TOMATO & SPINACH CURRY RECIPE - BBC GOOD FOOD
A superhealthy, vegan curry that accounts for 2 of your 5-a-day and is low in calories to boot!
Provided by Good Food team
Categories Dinner, Side dish
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 6
Number Of Ingredients 18
Steps:
- Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
- Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.
Nutrition Facts : Calories 204 calories, FatContent 7 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 7 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.5 milligram of sodium
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CHICKPEAS WITH TOMATOES & SPINACH RECIPE | BBC GOOD FOOD
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Total Time 35 minutes
Category Dinner, Side dish, Supper
Cuisine Indian
Calories 145 calories per serving
- Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.
CHICKPEAS WITH TOMATOES & SPINACH RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Side dish, Supper
Cuisine Indian
Calories 145 calories per serving
- Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.
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