Feel Good Week: Day Two – Chickpea Curry

There’s a reason why Steve and Dave called themselves The Happy Pear; the recipes I’ve tried from their website or social media channels have always left me fulfilled with a touch of a smile. A recipe like this one proves that the best, freshest dinners can also be the cheapest. Stocking up on your spices once will do you for weeks and weeks, and tins of chickpeas have a long life too. I remember the joy of having a recipe as convenient as this to throw into some Tupperware and freeze for the week ahead during college. The students around me were never shy of looking over their shoulders to see where the lovely smells were coming from.

My remake of the lad’s gorgeous dish!

I’m always up for introducing more plant-based recipes into my diet – having a lot of vegan or vegetarian days during the week – and I’m always reminded by these kinds of dishes that you don’t need meat to feel satisfied. The chickpeas fill you up and give you the fibre you need for a healthy gut. The lingering of the chilli warms you up, and the zest of the lime gives you that good-mood kick we all need. My remake of this recipe is 90% the same – a notable change I made was deseeding the chilli because I am a wuss when it comes to spice sometimes. Check out this five minute feel good recipe by the lads, along with the many more they have on their channel.

Ingredients:

  • Red onion, ½
  • Red chilli, 1
  • Ginger, ½ thumb
  • Garlic, 1 clove
  • Tinned chopped tomatoes, 1 400 g tin
  • Coconut milk, 1 tin
  • Chickpeas, 1 400 g tin
  • Paprika powder, 1 tblspn
  • Cumin powder, 1 tblspn
  • Lime, 1 for juice and zest
  • Fresh coriander, handful

Serving suggestions: I love this on a bed of quinoa, with some boiled cauliflower and carrots, and a dollop of guacamole

Method:

  1. Heat the oil on a medium heat.
  2. Thinly slice the onion and garlic and add to the pan.
  3. Grate the ginger into the pan. No need to remove the skin!
  4. Thinly slice the chilli and add to the pan.
  5. Add the spices and cook for 30 seconds.
  6. Add the chopped tomatoes, coconut milk and chickpeas.
  7. Add the salt and pepper.
  8. Chop the coriander and add to the pan along with the lime zest.
  9. Add the lime juice, season to taste and serve with avocado and the grain of your choice.

You can find a full easy-to-follow walkthrough on The Happy Pear’s Youtube Channel!

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