Chickpea Curry

posted in: Blog, Dinner, Free-From, Lunch, Recipe | 0
  •  1 tsp olive oil
  •  2 cloves garlic, crushed
  •  1 onion, chopped
  •  1 green bell pepper
  •  2 handfuls of green beans or mangetout
  •  2 handfuls of spinach
  •  2 tsp curry powder
  •  300ml (½ pint) water
  •  2 tsp marigold reduced salt vegetable Bouillion powder
  •  2 tbsp tomato puree
  •  1 x 410g can chickpeas, rinsed and drained
  •  2 tbsp ground almonds
  1. Heat the oil in a frying pan or wok and fry the garlic, onion, peppers and beans for 3-4 minutes
  2. Add the curry powder and cook until the onion softens
  3. Pour in the water and add the bouillon powder, tomato puree, chickpeas, spinach and ground almonds
  4. Simmer and stir for a minute or so to let the mixture thicken
  5. Serve with 35g quinoa or brown rice (dry weight per person)
Recipe Notes


Omit the almonds if preferred or if you have a nut allergy

Increase non starchy vegetables as desired e.g. aubergines, mushrooms, celery, baby sweetcorn, mixed peppers.

Allergy Suitability:

Gluten, wheat, dairy & yeast free