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An image of Low fat chickpea curry

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

Serves 4

Ingredients
 

  • 1 tbsp oil
  • 1 onion peeled and finely diced
  • 2 cloves of garlic peeled and finely diced
  • 1- inch piece of ginger peeled and finely diced
  • 400 ml vegetable stock
  • 1 x 400 g tin of chopped tomatoes
  • 100 g baby spinach
  • 2 x 400 g tins of chickpeas drained and rinsed
  • 1 cinnamon stick
  • 1 tbsp cumin seeds
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tbsp tamari or soy sauce
  • ½ tsp ground black pepper
  • Juice of ½ lemon
  • 1 red pepper sliced
  • 1 red chilli finely sliced
  • 2 tbsp gram flour or flour of choice

Instructions
 

  • Heat a wide-bottomed non-stick pan over high heat, then add the oil. Once hot, add the diced onion, garlic, and ginger. Fry for 2–3 minutes until they start to brown.
  • Add the cumin seeds, red pepper, and a pinch of salt, frying for another 2 minutes until the pepper begins to soften.
  • Stir in the turmeric, garam masala, cinnamon stick, and black pepper, and cook for 1 minute.
  • Add the vegetable stock, tamari, and chopped tomatoes, and bring to a boil. Add the baby spinach, mixing well until it wilts.
  • Sieve in the gram flour, stirring until incorporated. Let the curry simmer for 10–15 minutes until thickened.
  • Serve with toasted pitta breads or your favourite grain, topped with sliced red chilli.

Video

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Chickpea Scramble

This easy dish is perfect on toast. For an eggy flavour, try adding kala namak (black sulphur salt).

Takes

Serves 2

Ingredients
 

  • 1 x 400 g tin of chickpeas drained and rinsed
  • 50 ml plant milk of choice
  • ½ tsp garlic powder
  • ¼ tsp turmeric powder
  • ½ tsp smoked paprika
  • 1 tbsp tamari or soy sauce
  • Pinch of kala namak black sulphur salt or regular salt
  • 1 tbsp gram flour
  • 1 spring onion finely sliced
  • 2 tbsp pesto of choice
  • 1 slice of toast

Instructions
 

  • In a small saucepan over medium heat, add the chickpeas and mash with a potato masher, leaving some texture.
  • Add the garlic powder, turmeric, smoked paprika, and tamari, mixing well. Cook for 1 minute.
  • Pour in the plant milk and mix through. Stir in half the sliced spring onion.
  • Once heated through, turn off the heat and add the kala namak (if using), adjusting seasoning to taste.
  • Toast your bread, spread with pesto, top with the chickpea scramble, and enjoy!
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Easy Hummus

This hummus is a versatile vegan "butter," packed with fibre and flavour. Feel free to customise to your taste!

Takes

Serves 6

Ingredients
 

  • 2 x 400 g tins of chickpeas drained and rinsed
  • 4 heaped tbsp light tahini
  • Juice of 2 lemons
  • 3 cloves of garlic peeled and finely diced
  • 100 ml water
  • 4 tbsp olive oil
  • 1½ tsp salt

To Serve

  • Toasted pitta breads
  • Olive oil for drizzling
  • Sweet paprika for sprinkling

Instructions
 

  • In a food processor, combine the chickpeas, tahini, salt, water, lemon juice, and garlic. Blend until smooth.
  • Add the olive oil and blend again for 2–3 minutes until creamy. Adjust seasoning as needed by adding more salt, lemon juice, or olive oil for desired texture.
  • Serve in a large bowl, drizzled with olive oil and sprinkled with paprika.
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