After two posts dedicated to resolutions for the new season, we are ready to jump into Autumn like a child jumps into a puddle. And this recipe is perfect for that. It’s ridiculously easy, it’s light but comforting and, well, even its colours scream Autumn.
This chickpea curry is going to be our go-to for those days when we want something naughty after a long day in the office followed by a gym session… but we still want our dinner to be good for us. We talked about this kind of dinners in our meal prep 101 post last week, go have a look if you don’t have read it already. In 30 minutes you’ll have an amazingly delicious dinner and, if you double the amount of ingredients, you can freeze a couple of bowls for busy days or lunches at work.
You’ll need (serves 2):
1 tbsp extra virgin olive oil
1 red onion, finely sliced
1 1/2 tbsp grated ginger
3 garlic cloves, crushed
1 tbsp water + 200 ml water
400 g can chickpeas, rinsed and drained
100 g frozen peas
1 tsp turmeric
1/4 tsp cayenne pepper
1 tsp garam gasala
1 tsp ground cumin
400 g can chopped tomatoes
2 tbsp natural yoghurt
2 tbsp flaked almonds
Heat the extra virgin olive oil in a pan on a medium heat, throw in the onion and cook for a few minutes until soft. Add the ginger, garlic and the tablespoon of water stir well. Keep stirring and cooking for two minutes.
Throw in the chickpeas, peas, turmeric, cayenne, garam masala, cumin and tomatoes with the 200 ml water, mix well and cook for 30 minutes on medium to low heat.
To serve, add the yogurt and almonds. If you like cilantro (we know it can be an acquired taste) you can sprinkle some fresh cilantro for that zingy touch. This chickpea curry it’s delightfully creamy and the epitome of healthy comfort food. So put on something cosy, jump into the sofa, put your favourite tv show on (we are loving Glow right now) and enjoy a bowl of this amazing vegan curry!
Just one tip: if you are going to freeze this recipe because you are turning into the queen of meal prep, don’t add the yogurt and flake almonds before freezing!
Recipe adapted from this cookbook.