Curry in a hurry
I don't know about you, but over here in Iceland things are getting caaaahooooold (that's "cold" in plain English)! Autumn is just around the corner. So to be able to whip up something tasty and simple to keep you warm is an absolute godsend. Hello there chickpea curry!
Chickpeas, also known as garbanzo beans, are a type of legume and they are full of protein, fibre and complex carbohydrates. Chickpeas also contain a lot of potassium, iron, magnesium, selenium and B vitamins. Furthermore, they have been known to boost digestion, increase satiety, keep blood sugar levels stable, and increase protection against disease. Yes please!
The spices in curry, such as cumin and coriander, are known to also have some amazing health benefits. These spices are anti-inflammatory and they contain antioxidants. They are known to control blood sugar levels, protect brain health and promote digestion. Don't mind if I do.
Surely that's quite a nice bonus to keep in mind when all you really want is a warm and satisfying meal on your plate?
So here's the recipe. It provides 3 servings and will be ready in just a few minutes.
1 small onion, chopped
2 cloves garlic, minced
1 tsp. fresh ginger, minced
1-2 tsp. curry powder
1 tsp. cumin
1/2 tsp. coriander
1/2 tsp. sea salt
Pepper to taste
2 tbsp. tomato paste
1 can tomatoes (chopped or diced)
1 can chickpeas
1/2 cup coconut milk (full fat is best)
Coriander for garnish (can be omitted)
Sauté onion in a large pan over medium heat for 3-4 minutes.
Add garlic and ginger and sauté for another 2 minutes.
Next stir in the spices, tomatoes and tomato paste. Let cook for another 5 minutes.
Finally, add the chickpeas and coconut milk and cook for another 10-15 minutes.
Garnish with coriander and serve with rice.
You could add more veggies to the recipe if you fancy. Spinach works well - just add it in for the last 3-4 minutes so it wilts nicely. Cauliflower is also good - chop it finely and add with the chickpeas and coconut milk.