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Wednesday, 19 November 2014

3BM Kitchen: Chickpea Curry

With the bitter wintry London weather finally setting in, all Mini Mouse and I feel like doing at the minute is hibernating. Hiding away from Jack Frost, wrapped up in cosy cashmere with a big hearty dinner ... well that's exactly what we did yesterday night! As Mondays are notoriously THE worst day of the week, as soon as 5.30pm struck we skidaddled out of work, zipped in and out of dawdling tourists on Carnaby Street, hopped on the central line and we were home in a jiffy!
 
So what culinary delight did we whip up I hear you ask! Well fellow Mice let me tell you it went down a treat, some would say a rip-roaring success! A divine, light and healthy chickpea and tomato curry with a kick. Designed to be of the veggie variety but we threw in some extra chicken for good measure - why not! Seriously delicious and so quick and easy to make...

Ingredients - serves 2:
 
1 tsp of cumin
2 tsp of chopped coriander
1 tbsp of coconut oil
1 white onion
2 inches of grated ginger
2 cloves of garlic
1 chicken breast
400g of tomatoes
400g can of chickpeas
Half a fresh red chilli
1 tsp of garam masala
salt and pepper

1. Kick the recipe off by getting your prepping arse in gear! Get your chickpeas ready to go and your ingredients sliced and diced...




2. Next dry fry the cumin and coriander in a pan...


3. Finely dice your onion and add to the pan with your coconut oil - sauté for five minutes

4. Throw your crushed garlic into the pan with your ginger and add a good few twists of cracker pepper, stir for a minute

5. Next add your tomatoes, chickpeas, chilli and garam masala - allow to bubble away and cook for 30 minutes



6. Serve up! Done & done...




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