Chickpea and bell pepper curry
This chickpea and bell pepper curry can be served as a main dish with rice/flatbread or fits well in an Indian, Middle-Eastern style menu. Also, it’s ideal for vegans, vegetarians and the health-conscious as it fits in most diets. Most importantly it’s delicious and super easy to make. I make double amount and freeze the leftover for another meal.
Ingredients
Method
- Finely chop the onion, garlic and ginger then gently cook for approx 8 minutes in a large frying pan.
- Meanwhile, cut the peppers into thin strips or bite-size chunks.
- When the onion is soft, add the pepper pieces and gently cook for 10 minutes until tender.
- Add the spices, season with salt and pepper and stir for a minute. Add the tomato purée, star anise and a glass of water. Stir to coat well.
- Cook for another 5-10 minutes, under cover.
- Add the drained chickpeas, heat up and stir through the coriander leaves.
- Serve warm.