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.