Chickpea Curry


If you follow me for a while you might have already notice that this is by far my favourite dish ever.

It is so healthy, so warming, so tasty that I could have it every single day of the week I think.

This time I made a couscous full of greens to serve with it. My husband and boys absolutely loved it. So I am going to write both recipes on this posts!

For the Chickpea Curry:

2 cans chickpeas (400g each)
4 carrots or 2 medium sweet potato or 1 butternut squash (or a bit of the 3 of them)
1 carton of passata (500g)
1 can of coconut milk
1 onion
1 red or green pepper
10 mushrooms
2 tablespoons of curry powder
1/2 teaspoon of turmeric
1/2 teaspoon of paprika
1/2 teaspoon of cayenne pepper
1 vegetable stock cube
sea salt & pepper
Handful of corriander

1. Peel and chop your veggies
2. Saute veggies with a splash of olive oil
3. Add the passata and coconut milk and boil the veggies for about 15 minutes
4. Add the spices and seasoning
5. Drain the chickpeas and add them into the sauce
6. Add coriander. Cook in the lowest setting for 45 minutes
7. Enjoy!

For the couscous:


1 cup of raw couscous
1 courgette
1 cup of frozen peas
1 onion
1 green pepper
1 garlic clove
Sea Salt & Pepper

1. Place the couscous in a gown, add 500ml of boiling water on top and cover it with a plate
2. Chop up all the veggies and sauté them for 20 minutes or until they are soft and tender
3. Add the veggies into the couscous
4. Season with the sea salt, pepper and oregano
5. Serve and enjoy





5 thoughts on “Chickpea Curry

  1. Mandy says:

    Made the chickpea curry turned out great even though I was missing some spices. Will make again for sure with all the ingredients. Thanks


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