Chickpea Curry

This comforting curry is high in protein and fiber and it’ll go beautifully with rice or, for a lighter dinner, cauliflower rice. It is high in Vitamin C and thiamin and it’s rich in iron, magnesium, phosphorus, potassium, zinc, copper and manganese.

Chickpea Curry Recipe by DAREBEE
INGREDIENTS½ cup dry (1 can) chickpeas
1 cup (200ml) coconut milk
1 tomato
2 onions
1 tablespoon curry powder
½ tablespoon blackstrap molasses
Makes 2 portions320 Calories per portion
Protein 13g
Carbohydrates 501g
Fat 10g
Fiber 14g
Level UpAdd 1 clove garlic and ½ teaspoon black pepper.

Instructions

1If using dry chickpeas: Soak chickpeas in plenty of water overnight. The next day, drain, rinse and transfer to a large saucepan. Cover with plenty of water and boil for 45 minutes or until the chickpeas are soft. When the chickpeas are ready, drain, rinse and set aside.

If using canned chickpeas: Drain and set aside.

2Dice onions and tomato, and crush garlic. Transfer to a medium saucepan, add ½ cup of water and saute for 10 minutes or until soft.

3Add blackstrap molasses and curry powder in and stir to incorporate.

4Add coconut milk and cooked chickpeas. Simmer for 10 minutes. Serve with rice or cauliflower rice.

Chickpea Curry Recipe by DAREBEE
Chickpea Curry Recipe by DAREBEE
Chickpea Curry Recipe by DAREBEE
Chickpea Curry Recipe by DAREBEE
Chickpea Curry Recipe by DAREBEE