We absolutely adore this healthy chickpea curry from the Happy Pear and have been making it for years. It’s packed with goodness and delicious flavours and the best part is the kids love it too!
It's such a hearty, tasty meal. The recipe can be doubled or tripled to feed a crowd which is exactly what I did when we had dinner for 10 in our house a couple of weeks ago.
The original recipe is from The Happy Pear's YouTube channel where they manage to make the dish in five minutes flat! Their recipe makes plenty for 3-4 with leftovers, and it can also be easily packed up for a working mid-week lunch. I've adapted it slightly so if you follow the recipe here it takes a little bit longer. But you can find the really quick YouTube version here. I also didn't use chilis which I love but I wanted it to appeal to as many people as possible when serving to a group. And I know people can have a love/hate relationship with coriander so I served this on the side to be spinkeld on as people wished.
What you'll need:
- 2 tbsp olive oil
- 1 garlic clove, finely chopped
- 1 small red onion, finely chopped
- 1/2 thumb sized piece of ginger, finely chopped
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp smoked paprica
- 1 400g can of chopped tomatoes
- 1 400g can of coconut milk
- 1 400g can of chickpeas, drained and rinsed
- Juice of half a lime
- ½ teaspoon salt, a few grinds of pepper
- Bunch of fresh coriander, chopped
How to make it:
In a small pot, heat 2 tablespoons of olive oil over a medium heat and fry the garlic, onion and grated ginger for 2 mins stirring regularly so that the onion starts to brown.
Next add in the spices and mix through. Cook for 30 seconds and keep stirring to ensure they don’t burn.
Drain and rinse the cans of chickpeas and add to the pan along with the can of chopped tomatoes and can of coconut milk and mix well. Season with the salt and pepper and simmer for 20 minutes.
Add in the zest of half of a lime and juice of half a lime.
If you're like me and LOVE coriander, sprinkle a generous handful on top. Serve with rice or couscous and sliced avocado.