Chickpea and Vegetable Curry

Here’s a food post – sorry, I do realise it’s been a long time coming, but I’ve been too busy to cook these days!

I thought I’d write about this vegetarian curry, which is low in calories but contains plenty of vitamins and a fair amount of protein from the chickpeas – and it’s dairy-free, which is always a plus to me, as I am dairy intolerant (in spite of all those recipes on this blog that contain dairy, which I find difficult to resist to, sometimes).

This recipe is for two people.

Chickpea curry

What you’ll need:

  • 160g or slightly less than a cup of brown rice
  • 2 tsps of extra virgin olive oil
  • 2 onions
  • 2 cloves of garlic
  • 1 green pepper
  • 1 can (400g) of chopped tomatoes
  • 3 tsps of curry powder
  • 2 tsps of ginger powder
  • 1 can (140g) of chickpeas, drained
  • 4 balls of frozen spinach (or about 100g of fresh spinach)
  • A few leaves of fresh coriander (cilantro) to garnish

 Preparation:

Wash the brown rice thoroughly and add it to a pot with water – I usually go 1 part rice, 2 parts water. Bring to the boil and then cover and simmer for about 30 minutes. Once the rice is cooked, the water should have been fully absorbed so just cover it and let it steam. This is my way of cooking brown rice, but everyone has their own method.

While the rice is cooking, chop the onions and garlic very finely and shallow fry them until lightly golden. Pour in the chopped tomatoes and your spices. I added about 3 teaspoons of curry and 2 of ginger, but feel free to adjust it to your own taste, and, if you prefer, go ahead and use fresh chillies and ginger instead. Bring to the boil, then turn the heat down and simmer for about five minutes. Add the chopped green pepper to the sauce pan – make sure you cut the pepper into fairly small cubes, about ½ inch – and the drained chickpeas and pour enough water for all the ingredients to be covered. Now cover and let simmer another 15 minutes, making sure you stir the contents regularly. Add your frozen spinach to the mixture and cover the pan, letting them defrost for about 15 minutes. If you add fresh spinach, just wait until they wither. Now check for salt and serve it over the brown rice, topped with the coriander.

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