05 May, 2011

Curried chickpeas

I never felt like a proper vegetarian until I started cooking with the likes of chickpeas, beans and lentils. I used to think that chickpeas were only good for falafel and hummus, for some reason I thought they would be boring and dry when used whole, but now I know how wrong I was. Chickpeas taste great, are low in fat, high in protein and fibre, and what's more, no animals were harmed in their making. What's not to love?

Curried chickpeas:

1 tin of chickpeas in brine (or dried chickpeas, soaked and boiled)
1 onion
1 tablespoon of curry powder
A bit of chilli powder
1 tin of chopped tomatoes
1 tin of coconut milk
2 big handfuls of fresh spinach
Salt and pepper

First, drain the chickpeas and fry in a bit of oil for about five minutes. Season with salt and pepper. Set aside.
Sauté the onion in a bit of oil until soft and translucent. Add curry and chilli, and stop for a second to appreciate the lovely smell spreading into your kitchen. Now add the tomatoes, coconut milk and chickpeas, and season with salt and pepper. Leave to simmer under a lid while you prepare whatever you're having with it - rice, bulgur, couscous, whatever you like! It doesn't need to simmer for very long, but it won't hurt either.
Just before you're ready to serve, add the spinach to the sauce and stir until the spinach has wilted. Done!

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