This beautifully simple chickpea curry is a staple in our house, especially over the winter months. The humble chickpeas are elevated to a whole new level as they are combined with lightly caramelised onions, garlic, ginger and warming spices and simmered in a fragrant sauce for half an hour. This is a ridiculously easy, super tasty, healthy veggie mid week meal that is ready in just over half an hour. I love to eat this on its own with a warmed paratha, but you can bulk it out with some boiled rice and some poppadoms to make more of a substantial meal. If you're after an easy mid-week curry, you need look no further.
*It's worth making the double the amount, as this curry actually tastes even better the next day (and it makes a great alternative to your standard sandwich at lunchtime). It also freezes really well (just leave out the lemon juice and fresh coriander and add when defrosted and re-heated), perfect for a rainy day when you don't want to cook.
Serves 2 - 4 (depending on what you serve it with, will stretch to 4 if served with rice)
Ingredients
2 tbsp ghee/coconut oil/vegetable oil
2 large onions, peeled and finely diced
2 tsp garlic paste (I prefer the stuff in a jar, don't know why but I think it tastes better than fresh garlic in a curry!)
2 tsp fresh ginger root, finely grated
1.5 tbsp curry powder (add a little more if you like it spicy)
1 tsp turmeric
1 tsp cumin
1 tsp coriander
1 tsp paprika
1/2 tsp sea salt
1 whole green chilli
1 tin tomatoes
50g red lentils
2 cans chickpeas, drained
200g spinach
1/2 pint stock (vegetable or chicken)
Juice of 1 lemon
Handful of fresh coriander, roughly chopped.
Lemon wedges
Directions
Heat your preferred oil in a large, heavy based pan.
Fry the onion for 10 mins, stirring regularly, until soft and golden.
Add the garlic and ginger along with all of the other dry spices, and fry for another 2 minutes, stirring regularly (your kitchen will smell amazing).
Add the lentils, chickpeas, tomatoes and stock and simmer for 25 minutes.
Add the spinach and check for seasoning.
Cook for 1-2 minutes until the spinach wilts.
Take off the heat and squeeze over the lemon juice.
Sprinkle over the freshly chopped coriander and add a few lemon wedges.
Delicious served with some warmed parathas.
Yum x