Low fat chickpea curry
This is easy to make, packed full of flavour, high in fibre, to fill you up while also being low in fat!
Takes
Serves
Ingredients
- 1 onion
- 2 cloves garlic
- 1 inch cubed of ginger
- 400 ml veg stock
- 1 x 400ml tin of chopped tomatoes
- 100 g baby spinach
- 2 x 400g tins of chickpeas
- 1 cinnamon stick
- 1 tbsp cumin seeds
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tbsp of tamari or soy sauce
- ½ tsp ground black pepper
- ½ lemon juice
- 1 red pepper
- 1 red chilli
- 2 tbsp gram flour/ flour of choice
Instructions
- Peel and finely dice the onion, garlic and ginger. Drain the tins of chickpeas, slice the red pepper.
- Heat a wide bottomed non-stick pan on high heat and once hot add 1 tbsp of oil.
- Add in the diced onion and ginger and fry to 2-3 mins until it starts to brown.
- Add the cumin seeds, garlic, red pepper and a pinch of salt fry for a further 2 mins until the peppers start to cook down a little.
- Add the spices, the turmeric, garam masala, cinnamon, black pepper and cook for another 1 minute.
- Add the veg stock, tamari and chopped tomatoes and bring to a boil, add the baby spinach and mix well.
- Sieve in the gram flour and mix through.
- Finely slice the chilli and serve on top.
- Serve with toasted pitta breads or your favourite grain.