Chickpeas are marvelous little legumes that can be used for more than just hummus. This chickpea and vegetable curry is easy, cheap, vegan and goes with pretty much everything — you can pair it with basically any carb of your choice. Chickpeas provide a great source of protein which keeps you fuller for longer— it's a nifty recipe to have up your sleeve!
This recipe is inspired by Red Kidney Bean and Aubergine Pilaf in the Hungry Healthy Student Cookbook. In typical student fashion I went to make the recipe and found I had completely different ingredients in the cupboard — and this is how this recipe was born! Feel free to play around with the recipe and tailor the spice level to your taste.
Chickpea And Vegetable Curry
- Prep Time:10 mins
- Cook Time:20 mins
- Total Time:30 mins
- Servings:4
- Easy
- 1 large onion
- 1 pepper
- 1 aubergine
- 2 garlic cloves
- 300g baby tomatoes
- 200g mushrooms
- 100g spinach
- 400g chickpeas in water
- 1tsp ground turmeric
- 3tsp cajun seasoning
- Dash salt & pepper to season
Ingredients
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Step 1
Chop the onion, aubergine, pepper and garlic.
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Step 2
Add these ingredients to your pan— on a medium heat— and stir occasionally for 3 minutes or until softened. Whilst this cooks chop the tomatoes and mushrooms.
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Step 3
Add the tomatoes and mushrooms to the pan and continue to stir the ingredients for a further 5 minutes until the vegetables have reduced.
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Step 4
As the vegetables are cooking drain the chickpeas. Once they've softened add the chickpeas and mix them for 2 minutes so they are warm.
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Step 5
Mix in 1 teaspoon of turmeric and 2/3 teaspoons of cajun seasoning depending on whether you prefer spicier a milder taste. Then add the spinach leaves.
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Step 6
At this point your pan should be very full— but the ingredients will reduce. Continue to stir for about 10 minutes or until there's small amount of liquid left.
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Step 7
Season to taste and serve with your chosen accompaniment. If the other portions aren't used they can be frozen once cool.
Top Tip: freezing the curry intensifies the flavors so this recipe really is the gift that keeps giving.