Low fat chickpea curry
This is easy to make, packed full of flavour, high in fibre, to fill you up while also being low in fat!
Takes 20 minutes
Serves
Ingredients
- 1 onion
- 2 cloves garlic
- 1 inch cubed of ginger
- 400 ml veg stock
- 1 x 400ml tin of chopped tomatoes
- 100 g baby spinach
- 2 400g tins of chickpeas
- 1 cinnamon stick
- 1 tbsp cumin seeds
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tbsp of tamari or soy sauce
- ½ tsp ground black pepper
- ½ lemon juice
- 1 red pepper
- 1 red chilli
- 2 tbsp gram flour/ flour of choice
Instructions
- Prepare the Vegetables:Peel and finely dice the onion, garlic, and ginger. Drain the tins of chickpeas and slice the red pepper, removing the seeds.
- Cook the Base:Heat a wide-bottomed non-stick pan over high heat. Once hot, reduce to medium heat. Add the diced onion and ginger, and fry for 2-3 minutes until they start to brown. If the mixture begins to stick, add 2 tablespoons of water to deglaze the pan.
- Add the Garlic and Red Pepper:Stir in the cumin seeds, garlic, red pepper, and 1 teaspoon of salt. Fry for another 2 minutes until the peppers begin to soften slightly.
- Add the Spices:Stir in the turmeric, garam masala, cinnamon stick, and black pepper, and cook for an additional minute.
- Add Liquids and Chickpeas:Pour in the vegetable stock, the tins of chickpeas, and the chopped tomatoes. Add the tamari or soy sauce. Bring the mixture to a boil, then stir in the baby spinach.
- Finish with Lemon Juice:Once the spinach has wilted and everything is heated through, add the lemon juice and stir well.
- Garnish and Serve:Finely slice the red chilli and sprinkle over the curry. Serve with toasted pitta bread or your favourite grain.
