Chickpea Curry

This vegetarian curry contains kale, mushrooms and tomatoes - similar to my Moroccan Mushrooms and Chickpea dish.

Any green vegetables can be added to this curry. The combination of spices gives the curry a kick and plenty of flavour.

Chickpea Curry
Makes 4
Click HERE for a printable recipe card.

Ingredients:
- 160g / 6oz onion, chopped
- 2 cloves garlic, chopped
- 800g / 28.5oz / 2  cans diced tomatoes, no added salt
- 1tsp ground ginger OR 15g / 3tbsp fresh ginger, chopped
- 1tsp cumin
- 2tsp coriander
- 1tsp turmeric
- 1tsp red pepper flakes
- 425g / 15oz / 1 can chickpeas, drained
- 225g / 8oz mushrooms, chopped
- 85g / 3oz peas
- 110g / 4oz / 3 stalks celery, chopped
- 140g / 5oz green pepper, chopped
- 240ml / 8floz water
- 16g / 2tbsp cornstarch
- 80g / 3oz spinach OR kale

Method:
In a pan sprayed with cooking spray, cook the onion, garlic and spices for 2-3 minutes.

Add the tomatoes. Cook for another 2-3 minutes. Add in the chickpeas, mushrooms, peas, celery and pepper, along with one cup (240ml) water. Bring to the boil and then simmer for 20 minutes.

Stir in the cornstarch and the kale. Cook for another 5 minutes.

Serve with cauliflower rice, brown rice or quinoa. Or simply by itself. ENJOY!
Click HERE for a printable recipe card.

Nutritional Information: