Vegan Chickpea Curry

12 Ingredients

Number of servings

425grams Macro Organic no-added salt chickpeas, rinsed, drained
5milliliter olive oil cooking spray
2tablespoons Macro Organic Spanish extra virgin olive oil
1 Macro Organic brown onion, finely chopped
2 Macro Organic garlic cloves, crushed
5 cm piece Macro Organic ginger, peeled, finely grated
3teaspoons ground cumin
1 bunch Macro Organic coriander, leaves picked, stems finely chopped
400grams Macro Organic no-added salt diced Italian tomatoes
400milliliter Macro Organic coconut milk
100grams Macro Organic baby spinach leaves
cooked Macro Organic medium-grain rice (to serve)

Description

Topped with crunchy chickpeas and served with a side of fluffy rice, this vegan chickpea curry recipe will soon become a family favourite.

Method

Step 1 of 4

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place one-third of the chickpeas on a paper towel-lined plate. Pat dry with another piece of paper towel. Transfer chickpeas to tray. Spray with oil. Bake for 20 minutes or until golden and crispy.

Step 2 of 4

Meanwhile, heat extra virgin olive oil in a large frying pan over medium heat. Cook onion, stirring, for 8 minutes or until golden brown. Add garlic, ginger, cumin and coriander stems and cook, stirring, for 1 minute or until fragrant.

Step 3 of 4

Add remaining chickpeas, tomatoes, milk and 1 cup water to pan. Bring to the boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 15 minutes, stirring occasionally, or until sauce has thickened.

Step 4 of 4

Add spinach and stir until spinach has wilted. Serve curry over rice and topped with crispy chickpeas and coriander leaves.