Warming Chickpea Curry

by | Jul 22, 2024 | 0 comments

AuthorTessaCategoryDifficultyBeginner

This vegetarian chickpea curry will leave you warm and nourished this winter. Serve with rice or cauliflower rice.

Yields8 Servings
Prep Time30 minsCook Time4 hrsTotal Time4 hrs 30 mins
Ingredients
 2 tbsp olive oil
 2 cloves garlic minced
 3 tbsp ginger finely grated
 1 large brown onion diced
 300 g mushrooms sliced
 2 400 ml cans of chickpeas rinsed and drained
 cracked Changing Habits Pepper to taste
 400 ml coconut milk
 3 carrot peeled and chopped
Optional extras
 rice or cauliflower rice
 fresh chilli or chilli flakes
 sml portion of the roasted chickpeas
 handful coriander
DIrections
1

Preheat oven to 180 degrees Celsius.

2

Heat olive oil in a large pan. Add the garlic, ginger and onion and mushrooms into the pot and cook on a medium heat for 2 minutes

3

Add two tins of chickpeas and season well with salt and pepper. Cook for an additional 3-4 minutes. Remove a third of a cup of the Chickpeas and roast in the oven for approximately 30 minutes on 180 degrees Celsius or until they crisp up. Set aside for the garnish.

4

Transfer the Chickpea mixture into the slow cooker and pour in the water, vegetable stock, coconut milk, carrots, turmeric and curry powder and stir well.

5

Cook on low for 8 hours or high for 4 hours.

6

Serve with the optional extras and enjoy!

Ingredients

Ingredients
 2 tbsp olive oil
 2 cloves garlic minced
 3 tbsp ginger finely grated
 1 large brown onion diced
 300 g mushrooms sliced
 2 400 ml cans of chickpeas rinsed and drained
 cracked Changing Habits Pepper to taste
 400 ml coconut milk
 3 carrot peeled and chopped
Optional extras
 rice or cauliflower rice
 fresh chilli or chilli flakes
 sml portion of the roasted chickpeas
 handful coriander

Directions

DIrections
1

Preheat oven to 180 degrees Celsius.

2

Heat olive oil in a large pan. Add the garlic, ginger and onion and mushrooms into the pot and cook on a medium heat for 2 minutes

3

Add two tins of chickpeas and season well with salt and pepper. Cook for an additional 3-4 minutes. Remove a third of a cup of the Chickpeas and roast in the oven for approximately 30 minutes on 180 degrees Celsius or until they crisp up. Set aside for the garnish.

4

Transfer the Chickpea mixture into the slow cooker and pour in the water, vegetable stock, coconut milk, carrots, turmeric and curry powder and stir well.

5

Cook on low for 8 hours or high for 4 hours.

6

Serve with the optional extras and enjoy!

Notes

Warming Chickpea Curry
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