Dawn Bradley

Quick Chickpea Curry

  • 400g cooked and rinsed Chickpeas (soak 200g chickpeas overnight, rinse, cook, rinse) For speed use 2 tins of cooked chickpeas
  • Tinned tomatoes
  • Tomato puree
  • 1 teaspoon Turmeric powder
  • 1 tablespoon Curry powder
  • Bag of fresh spinach
  • 1 sachet 100% pure creamed coconut
  • 2 Garlic cloves crushed
  • 1 teaspoon Ginger powder
  • 2 tablespoons Mango Chutney

  • Add 1 tablespoon of oil to a pan
  • Add spices – stir
  • Add 100ml water 
  • Add tomatoes
  • Add tomato puree
  • Add chickpeas
  • Add spinach when tomatoes are soft/cooked
  • Remove from the heat
  • Add coconut and mango chutney

Adjust all quantities to suit your own personal taste