Chickpea and red pepper curry
This chickpea and red pepper curry is on the dining table in just half an hour. It’s tasty, it’s filling, it’s healthy – also gluten-free, dairy-free and vegan. Serve it with naan bread, rice or chapati.
Ingredients
Method
- Heat the oil in a heavy-based pan over medium heat.
- Add the red pepper and cook until lightly brown.
- Add the ginger and garlic, then cook for a minute.
- Add the spices and mix well.
- Add the chopped tomatoes and cook, under cover, for 15 minutes.
- Add the drained chickpeas, then season to taste.
- Cook for another 10 minutes.
- Add some lemon juice and serve with some coriander leaves. scattered on top.