Chickpea curry
First published in the City Natural Therapies April 2010 Newsletter. Don’t want to miss out on great recipes, thoughtful articles and health tips? Sign up for the free e-newsletter.
This recipe ticks a lot of nutritional boxes – it’s vegetarian, vegan, high in calcium, a good source of vegetable protein and gluten-free but most of all it tastes good. Fresh green chilies have a nice rounded flavour but pack less heat than most red ones. You can always used dried red chilies if that is all you have. Adjust the heat as desired.
Chickpea and autumn greens curry
(Quantities are flexible, just make sure there is enough liquid)
Vegetable oil
1 large onion, diced
2 cloves garlic, crushed
1 fresh green chili, finely sliced
A small knob fresh ginger, finely chopped
2 tsp cumin seeds, roasted and ground
2 tsp coriander seeds, roasted and ground
2 cups cooked chickpeas
A big bunch of cavolo nero or silverbeet/chard, washed and roughly chopped
4 big tomatoes, chopped (or 1 can crushed tomatoes) OR 1 tablespoon of tamarind softened in a cup of hot water, strained and use the water
1 cup vegetable stock OR tamarind water
Salt, to taste
Sauté onion in ample vegetable oil (I used coconut) over low heat until translucent. Add the spices and stir for a couple of minutes. Toss in the chickpeas. Add the greens a handful at a time until wilted. Throw in the tomatoes and stock. Bring to a simmer, stirring every now and then. Cook for about 30 minutes.
Serve with your favourite rice.
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