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.
½ cup dry (or 1 can cooked) chickpeas
1 cup coconut milk
2 tablespoons curry powder
½ tablespoon blackstrap molasses
1 clove garlic
½ teaspoon salt
½ teaspoon black pepper
329 Calories per portion
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.