Chickpea & Coconut Curry

If you’re looking for quick and tasty comfort food after mostly meat over the Christmas period, this is the recipe for you. Made mainly with ingredients you’ll find in your kitchen cupboards, it can go from prep-to-table in 15 minutes. A non-spicy curry, it is suitable for all members of the family – but, feel free to add a few chilli flakes if you like the heat.

Braised chickpeas with coconut

2 tsp coconut oil
1 small onion
4 cloves garlic, finely chopped
2 tbsp ginger, finely chopped
1 lemon, zested and juiced
1 can chickpeas, drained and rinsed
1 large bunch of spinach or Swiss chard
400ml coconut milk
2 tbsp Egyptian Dukkah Exotic Spice mix
1 teaspoon Persian Blue Salt of Origin, to taste
Heat the coconut oil in a large pot, over a medium-high heat. Add the onion and cook until starting to brown. Add the garlic, ginger and lemon zest, and stir for one minute. Add the chickpeas and dukkah and stir until well-combined. Pour in the coconut milk and all other ingredients, reducing the heat to medium – allowing the spinach to wilt and chickpeas to warm through. Serve over rice, noodles or sweet potatoes.

Written by: Candice Bresler | Blogger |  |


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