My Bomb Ass Chickpea Curry
My number one fear when it comes to eating at other people’s houses always revolves around taste. I don’t care if you make me a vegetarian meal or non but if you skimp on the flavour, you may as well have served me gruel. Honestly.
In my never ending pursuit of cheap eats and healthier options I tried out a chickpea curry recipe that I had been playing around with in my head for a while. With the help of countless pinterest boards and a little imagination, I came up with something absolutely divine. Meat lover or not, this is one everyone will love.
You will need:
500g (2 cups) or pre-cooked chickpeas (I boil, pack and freeze in bulk so cuts down cooking time significantly)
1 tsp salt
1/2 tsp black pepper
1 tsp curry powder
1 tsp dhana jeera
1 tsp dried sage
1 tsp cumin
1 royco beef cube
1/2 tbsp of gravy mix mixed in water with 1 tsp of royco original powder
1 large onion, cut into thin rings
1 tomato, diced
4 cloves garlic, crushed
1 courgette/zuchinni, cut into half moons (cut down the middle and slice)
2 carrots, cut into small pieces
Half a packed of tomato paste
2 tbsp dark soy sauce
1 tbsp coconut oil
- In melted coconut oil (in a large pot), throw in your onions and let them cook over a medium heat. Once they soften, add in your garlic and tomatoes and let it cook until the tomatoes soften a little.
- Add in your carrots and zucchini and stir. Let it cook for a few minutes.
- Throw in the chickpeas (makes sure they’re drained and dry) and stir. Add your salt, spices, tomato paste, soy sauce and stir. Leave for a few minutes.
- Lastly, pour in your gravy mix, stir and put on low heat. Give it 10-15 minutes. Test readiness by checking on vegetable softness. Don’t cook it too long though because you don’t want you chickpeas turning into mush.
- Serve with plain white rice and a salad. If you’re watching the carbs, this is great as a whole meal on it’s own with some avo on the side or a simple summer salad.