I adore cooking curries, if we ever have a quiet night in on a weekend more often then not you will find me in the kitchen with every herb and spice you can imagine trying out a new curry recipe I have found. However, this isn’t always possible on a weeknight! This chickpea dish is the answer to your weeknight curry cravings.
Curry pastes are such a fantastic cooking ‘cheat’ which allows you to bring in so much flavour to a dish, without having to use hundreds of ingredients. When buying a paste ensure you are using one which uses all natural ingredients!
I am sure that most of us could benefit from swapping out a meat dish for a legume based dish, and this is a great place to start. Chickpeas are still a fantastic protein source and when served with brown rice, the two foods combine to form a complete protein, meaning they contain all of the essential amino acids. They are also of course very high in fiber, so try to start incorporating more legumes into your diet!
I have served these chickpeas in a wrap as well with the some fresh salad, and you could even put them into a baked sweet potato, give it a go!
Tandoori Chickpeas
- 1 tsp virgin coconut oil
- 1 small red onion, diced
- 1 400g tin of chickpeas
- 2 tbsp tandoori spice paste
- 1 400g tin of diced tomatoes
- large handful of baby spinach
- brown rice, natural yoghurt, cucumber, chutney, papa-dams and fresh coriander to serve
- Heat the coconut oil over a medium high heat
- Add in the onion and fry for a few minutes until the onion is translucent
- Add in the spice paste and chickpeas, stirring to coat the chickpeas in the paste
- Add in the tomatoes and stir to combine, lower to a simmer and cook gently for ten minutes
- Stir through the spinach at the last minute to wilt
- Serve the chickpeas with brown rice and whichever condiments you prefer
