Coconut And Chickpea Curry Recipe

We’ve taken the humble chickpea and given it some TPW love with this absolute banger, absolutely smashed with flavour and hitting all the nutritionals this is just damn right tasty!

Serves 4 People

Carbohydrates: 38g Per Serving     Protein: 13g Per Serving   Fats: 15g Per Serving   Calories: 487

INGREDIENTS

1 tbsp Coconut Oil
1 large red onion, Chopped
3 cloves garlic Chopped
1 inch fresh ginger, peeled
1 tbsp garam masala
1/4 tsp ground turmeric
1/4 tsp ground black pepper
1 Can of  Diced Tomatoes, drained.
1 Can of Coconut Milk, Drained,
1 Can of Chickpeas (Drained)
Chopped Coriander (Handful)
Squeeze of Lime.

METHOD

1.     In a large pan, heat the coconut oil over medium-high heat. Add the red onion with a pinch of salt. Cook, stirring frequently, until the onion is softened and starting to brown.

2.     Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt. Cook for 30 seconds more to toast the spices.

3.     Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. Stir in the coconut milk and chickpeas. Bring the mixture to a boil, then reduce the heat to medium-low.

4.     Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Stir in the fresh lime juice. Season to taste with additional salt (I used about another 1/2 teaspoon at this point). Serve hot, over rice or other accompaniments of choice, and garnished with chopped fresh coriander.