Recipe
Easy Chickpea And Vegetable Curry
Chickpeas are marvelous little legumes that can be used for more than just hummus. This chickpea and vegetable curry is easy, cheap, vegan and goes with pretty much everything — you can pair it with basically any carb of your choice. Chickpeas provide a great source of protein which keeps you fuller for longer— it's a nifty recipe to have up your sleeve!
This recipe is inspired by Red Kidney Bean and Aubergine Pilaf in the Hungry Healthy Student Cookbook. In typical student fashion I went to make the recipe and found I had completely different ingredients in the cupboard — and this is how this recipe was born! Feel free to play around with the recipe and tailor the spice level to your taste.
Chickpea And Vegetable Curry
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Servings: 4
Ingredients
- 1 large onion
- 1 pepper
- 1 aubergine
- 2 garlic cloves
- 300g baby tomatoes
- 200g mushrooms
- 100g spinach
- 400g chickpeas in water
- 1tsp ground turmeric
- 3tsp cajun seasoning
- Dash salt & pepper to season
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Top Tip: freezing the curry intensifies the flavors so this recipe really is the gift that keeps giving.