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Chickpea curry in 5 minutes

Wholesome, nourishing, and easy to make, this dish also tastes delicious! This zingy curry is super-satisfying and full of veggie goodness. Best served with wholemeal couscous or some leftover brown rice or precooked vac packed brown rice from the supermarket.

5 minutes

Serves 2

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  • 1 red onion
  • 2 clove of garlic
  • ½ thumb-sized piece of ginger
  • ½ a red chili
  • 2 tbsp curry powder
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin low fat coconut milk
  • 1 x 400g tin of chickpeas
  • 10 cherry tomatoes
  • 1 tsp salt
  • ½ tsp ground black pepper
  • small bunch of coriander
  • zest of ½ a lime
  • juice of ½ a lime


  • Peel and finely chop the onion, garlic and peel and grate the ginger. Drain and rinse the canned chickpeas. Finely chop the coriander including the stalk. Thinly slice the chilli (leave out the seeds and white membrane if you like it less spicy and if you like it hot include). Chop the cherry tomatoes in half.
  • Put a large non-stick pan on a high heat. Once it’s very hot (a good way to check if the pan is hot enough is to drop 1/2 tsp of water and it should evaporate almost instantly – when this happens, it’s ready to go) add the chopped onions, chilli, ginger and garlic and fry for 2-3 minutes, stirring regularly.
  • As the onions and garlic start to brown, if they start to stick, add a little water (approx 1-2 tbsp) and scrape any sticking onions or garlic from the bottom of the pan (this is known as deglazing the pan). Add the curry powder and cook for 30 seconds.
  • Next, add the chopped tomatoes, coconut milk, drained chickpeas and the chopped cherry tomatoes . Add the salt, pepper, and coriander to the pan, along with the lime zest.
  • Finally, add the lime juice, season to taste, and serve with a grain of your choice – lots of ideas given in the intro – detail on how to make wholemeal couscous below.
  • To cook the wholemeal couscous, fill & boil the kettle, simply add 100g of wholemeal couscous to a bowl with a pinch of salt, mix and pour in the boiling water until it covers the couscous by approx 1cm – cover with a plate and leave to sit for 5 mins. Simply fluff up before serving and season to your taste.
  • Beat the bloat: Replace the onion and garlic with the green part of a leek


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