One of my favourite things to eat, at the moment, is curried chickpeas with stir fried broccoli, tamari soy sauce and brown rice noodles (because they’re gluten free). It’s quick, it’s tasty and there is usually enough left over for lunch the next day.
I initially made this using a readymade curry powder, but decided to have a go at making my own since I already had the herbs and spices. After some trial and error I’m happy with this blend.
The size of the piece of ginger and garlic used all depends on how much you like ginger and garlic. The same goes for the crushed chilli flakes, you can use as many or as little as you like.
1 can of chickpeas
2 tbsp of oil
2 tsp of turmeric
1 tsp of ground coriander
1 tsp of ground cumin
1 tsp of cayenne pepper
1 piece of Ginger
1 large garlic glove
Pinch of crushed chilli flakes
Pinch of salt and pepper
Mix the turmeric, ground coriander, ground cumin, cayenne pepper, chilli flakes, salt and pepper with the oil to form a paste.
Grate the ginger and garlic and add to the curry paste.
Heat a frying pan, add the curry paste and stir for 1-2 minutes.
Drain the chickpeas, add them to the pan and stir until they’re well coated.
Lower the temperature under the pan to medium and fry for 5-6 minutes.
Remove from the heat and serve as you choose.