Spicy Chickpea & Tomato Curry

This quick and easy chickpea and tomato curry packs big flavour and heat!

Spicy Chickpea & Tomato Curry

Serves 3

ingredients

• 1/4 cup olive oil

• 1 medium yellow onion, sliced

• 1 2" piece of ginger, minced

• 1 jalapeno pepper, seeded/sliced thin

• 4 garlic cloves, chopped

• 1 dry pint grape tomatoes, halved

• 1 (400 mL) can coconut milk

• 2 (425 g) cans chickpeas, drained/rinsed

• 3 tablespoons Madras curry powder

• Sea salt and cracked pepper, to taste

• Lime, to garnish

• Parsley, to garnish

• 1.5 cups rice/quinoa, to serve

method

1. Cook rice/quinoa according to package instructions.

2. Heat olive oil in a deep saute pan over medium-high heat. Add onion, jalapeno and ginger. Season with salt and pepper; cook for 3-4 minutes, until onion begins to brown.

3. Stir in curry powder and garlic, cook for 1 minute, until fragrant. Add tomatoes and coconut milk, season with salt and pepper; bring to a boil.

4. Add chickpeas; reduce heat to low, and simmer for 20 minutes, stirring occasionally.

5. Serve over rice/quinoa garnished with parsley and lime.

peace of mind

• Canola-free

• Corn-free

• Dairy-free

• Gluten-free

• Soy-free

• Vegan

---

let me know what you think ❤︎

Comment below or tag me on Instagram @thesunnysideofceliac