in Recipes

Chickpea curry

updated

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Ingredients for 4 servings:

  • 3 bell peppers, red
  • ½ bunch of spring onions
  • 1 can chickpeas, approx. 340 g drained weight
  • 2 tbsp oil
  • 1 tbsp curry paste, green
  • 200 ml coconut milk
  • 200 ml vegetable stock
  • salt and pepper
  • ½ lime(s), juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

quick and easy

Finely slice the bell peppers and spring onions. Sauté the bell peppers, onions, and chickpeas in oil. Stir in the curry paste, deglaze with coconut milk and vegetable stock, and simmer for 10 minutes. Season the curry with lime juice and salt. Serve with basmati rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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