Spicy Chickpea Curry

Rich in protein, packed with vegetables, and brimming with vibrant flavors, this dish is not only satisfying but also easy to make. Plus, it's an excellent way to introduce more legumes into your diet, offering numerous health benefits. Let's dive into the recipe and explore how you can whip up this delightful curry in your kitchen.

Nutritional Information:

Slimming World: 3.5 Syns Per Serving

Calories: 206 Per Serving

Weight Watchers: Coming Soon

Course Main Course

Cuisine Indian

Prep Time 20

Cook Time 30

Total Time 50

Servings 4

Ingredients

1 Large Onion [Diced]
3 Garlic Cloves [Crushed]
1/4 tsp Ground Ginger
1 tsp Lime Juice
2 tsp Ground Cumin
2 tsp Ground Coriander
1 tsp Turmeric
1 tsp Paprika
2 tsp Chili Powder [Adjust to taste]
400g Tinned Chopped Tomatoes
400g Tinned Chickpeas [Drained]
400ml Light Coconut Milk
1 Large Carrot [Diced]
1 Red Pepper [Sliced]
Salt & Pepper [To taste]
Low calorie cooking spray

Instructions

Heat some low calories cooking spray large pan over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent. Add a splash of water if the onion sticks.
Add the minced garlic and ginger to the pan with a splash of water, stirring constantly for 1-2 minutes until fragrant. Be careful not to let the garlic burn.
Sprinkle in the ground cumin, ground coriander, turmeric, paprika, and chili powder. Cook the spices for an additional 2 minutes, stirring well to coat the onions.
Pour in the chopped tomatoes and lime juice, stirring to combine with the spices and onions. Let the mixture simmer for about 5 minutes.
Add the carrot and red pepper to the pan, followed by the chickpeas. Stir well to ensure everything is evenly distributed.
Pour in the coconut milk, bringing the mixture to a gentle simmer. Reduce the heat to low and let it cook for 15-20 minutes, until the vegetables are tender and the sauce has thickened slightly.
If needed add salt & pepper to taste.