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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Finely chop the onion, garlic and ginger then gently cook for approx 8 minutes in a large frying pan.
  2. Meanwhile, cut the peppers into thin strips or bite-size chunks.
  3. When the onion is soft, add the pepper pieces and gently cook for 10 minutes until tender.
  4. 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.
  5. Cook for another 5-10 minutes, under cover.
  6. Add the drained chickpeas, heat up and stir through the coriander leaves.
  7. Serve warm.