Name: Chickpea and bell pepper curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 onion; 2 garlic cloves; 1 inch ginger, chopped; 1 Tbsp coconut oil; 2 small yellow or red bell peppers; 1 tsp ground coriander; 1 tsp garam masala; 1 tsp ground cumin; ½ tsp chilli powder (or more); ½ tsp turmeric; 1 star anise; 2-3 Tbsp. tomato purée; 1 tin chickpeas, drained; A handful of coriander, chopped

Chickpea and bell pepper curry

3 Jul 2018

by Wholeness

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

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

1 onion
2 garlic cloves
1 inch ginger, chopped
1 Tbsp coconut oil
2 small yellow or red bell peppers
1 tsp ground coriander
1 tsp garam masala
1 tsp ground cumin
½ tsp chilli powder (or more)
½ tsp turmeric
1 star anise
2-3 Tbsp. tomato purée
1 tin chickpeas, drained
A handful of coriander, chopped

Instructions

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.