Chickpea Curry

Chickpea Curry
Course Main Dish
Cuisine Curries
Servings
Ingredients
  • 1 Jar of organic chickpeas rinsed
  • 1 diced red pepper
  • 1 diced courgette
  • 1 chopped leek
  • 3 cloves garlic
  • 1 chopped onion or spring onions
  • 4 chopped tomatoes
  • Quarter teaspoon cinnamon, cumin, sweet paprika, coriander, nutmeg. chilli powder, black pepper , aniseed, ginger, turmeric, black cumin (optional but great for cancer)
  • 1 tablespoon of Tamari paste
  • 1 tablespoon of Tahini paste
  • Juice of quarter lemon
  • Coconut oil to fry
  • (half a thumb) Fresh ginger
  • 2 cm of fresh tumeric
  • 2 handfuls of fresh coriander
  • Almond paste optional
  • Salt to taste
Course Main Dish
Cuisine Curries
Servings
Ingredients
  • 1 Jar of organic chickpeas rinsed
  • 1 diced red pepper
  • 1 diced courgette
  • 1 chopped leek
  • 3 cloves garlic
  • 1 chopped onion or spring onions
  • 4 chopped tomatoes
  • Quarter teaspoon cinnamon, cumin, sweet paprika, coriander, nutmeg. chilli powder, black pepper , aniseed, ginger, turmeric, black cumin (optional but great for cancer)
  • 1 tablespoon of Tamari paste
  • 1 tablespoon of Tahini paste
  • Juice of quarter lemon
  • Coconut oil to fry
  • (half a thumb) Fresh ginger
  • 2 cm of fresh tumeric
  • 2 handfuls of fresh coriander
  • Almond paste optional
  • Salt to taste
Instructions
  1. On medium heat, sauté the leek, onion, fresh ginger, garlic and fresh turmeric in coconut oil till light brown. Add tahini and tamari.
  2. Add all dry spices and veg with more oil. Add a little oat milk or similar if needed for more to fry with. Stir continually for 5 minutes.
  3. Add a little water if more liquid is needed.
  4. Once veg is cooked add chickpeas and cook for further 10 mins.
  5. Serve with brown or black rice.
Recipe Notes

If it tastes bland add half a teaspoon more of each spice.
5-6 cardamom seeds
2 cloves

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