Ingredients: Chickpea stew with curry and garam masala for 2 people
- 1 onion, finely chopped
- 2 garlic cloves, pressed
- 1 tbsp olive oil
- 1 fist of coriander, chopped
- 1 tbsp ginger, finely grated
- 1 teaspoon turmeric
- 1 teaspoon curry
- 1 can of coconut milk
- 2 tbsp of tomato puree
- 1 teaspoon of coconut sugar or plain sugar
- ¼ tsp cayenne pepper
- 1 can of chickpeas or 240 g cooked, drained and rinsed
- 1½ tsp garam masala
- Chill in turmeric, it’s super useful!
Green salad and cauliflower rice (cauliflower finely divided into a mixer)
- Let onion and garlic sweat in olive oil in a pan for a few minutes.
- Then add the rest of the ingredients, except garam masala and chickpeas.
- Let the dish simmer for 20-30 minutes, until thick and creamy. If it takes a long time to cook together, but you are short of time, you can add 1 tablespoon of buckwheat flour.
- TIP! If the chickpea casserole becomes a little calorie heavy then choose light coconut milk instead. That saves you almost 200 calories per person.
- Add the chickpeas last. Taste the dish with garam masala and any extra spices if you fancy. Let the curry pan simmer for a few more minutes so that the chickpeas are heated through.
- Serve chickpea stew with what you like, such as a fresh green salad and cauliflower rice.
Nutritional content per person (without accessories):
- Energy: 762 kcal
- Protein: 17.6 g
- Fat: 52.6 g
- Carbohydrates: 61 g
- Dietary fiber: 9.2 g
