Easy chickpea curry
Working 8 ’til 8 what a way to make a livin’, right? Yeah, we all have those days where you wonder just who Dolly was working for and how she got it so easy. This easy chickpea curry is for those sorts of days. It takes barely 20 minutes from start to finish and is more full of flavour than you probably think is possible in such a short amount of time.
It’s really easy to fall into the takeaway trap if you’ve been working late – or even out on an all-day-adventure at the weekend – we’ve all been there and will likely lose the battle to temptation again in the future. But that’s why I love making weeknight wonder recipes – be it this curry or a puff pastry pizza, they’re all going to make you feel a little better in your life choices a few hours down the line than a big old takeaway.
There’s nothing quite like a dish that packs some flavour into the end of your day – and flavour this curry has a heck of a lot of, which is pretty surprising for the time it takes to make. It’s also pretty healthy too. Between that kale, those peppers and lots of chickpeas, it’s got a lot in it to make your body pretty happy.
Reasons to get on the easy chickpea curry train:
- It brings you the flavour in almost no time at all
- It’s got those vegetables you’ve been lacking in your day
- It’s got spice, warmth and a big hit of zestiness
- You can eat it from a bowl – whether you’re still answering emails or binging on Netflix
I love this easy chickpea curry – it’s quick and easy to make and packed full of flavour. The vegetables are also a pretty good way getting some more greenery in your life. Perfect for nights you need a good dinner in a hurry.
- 1 tin of chickpeas
- 1 tbsp olive oil
- 1 tin coconut milk
- 2 cloves of garlic
- 100g (a few big handfuls of kale – woody stalks cut off)
- 1 tsp smoked paprika
- a pinch of cayenne pepper
- a pinch of chilli flakes
- 3 tsp tomato puree
- 1 red onion
- Lime wedges and coriander to garnish
Put the oil in a medium-sized saucepan and put on a medium heat. Crush the garlic and dice the onion – put both in the pan when the oil is hot and turn up the heat to cook down for a few minutes.
Pop in the spices and tomato puree – stir together and add the stock, coconut water and the chickpeas. Bring back to the boil and cook for about five minutes.
Turn off the heat and add in the kale. Cover and let it cook for about two minutes.
Serve with brown rice, a couple of wedges of lime and a little coriander.