Chickpea Curry
Chickpeas are packed with nutrients and naturally gluten-free. This recipe is not only healthy, vegan and easy on the pocket, but also fabulous for batch cooking! Chana, chickpeas, are a weekly staple in our home. I will be honest & say that although I usually prefer to soak my own legumes & lentils, chickpeas I much prefer from a can. I like the texture better & of course the convenience. I always advocate for a balance in eating healthy & the reality of life.
- Servings: 2
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
Ingredients - Chickpea Curry
- 1 can Chickpeas with Aquafava (liquid)
- 1 can Water
- 1 chopped Onion
- 4 pucks frozen Spinach (about 175g)
- 15 ml Francesca's Spice
- 15 ml Coconut/Olive Oil
- S&P to taste
- 50 ml chopped Parsley
Ingredients - Rice
- 250 ml Basmati Rice
- 375 ml Water
- 15 ml Coconut/Olive Oil
- S&P to taste
Instructions
- In a medium pot saute onion with oil, Francesca's Spice, S&P in a saucepan. Add the Aquafava in slowly so it does not burn.
- Once the onions soften add the chickpeas & spinach, bring to a boil & simmer for 15 min.
- Boil water in a pot/ Add rice, oil, S&P. Stir well, simmer covered for 15 min. Shut off & let cook a bit more if desired.
- Sprinkle with the chopped parsley.
Notes
This is another recipe that is fun to vary. You can add potatoes, cauliflower, peas or really anything you would like!
Although a little more time consuming, using dried chickpeas gives this recipe a whole other taste. Dried chickpeas will need to be soaked overnight. They can be cooked in a slow cooker, pressure cooker or boiled on the stove top.
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