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VEGAN C H I C K P E A CURRY


Ingredients. Serves 4

♥2 tablespoons olive oil

♥1 medium onion, diced small

♥4 cloves garlic, minced

♥4 teaspoon curry powder

♥1 teaspoon crushed red pepper flakes

♥4 tablespoon fresh parsley, chopped

♥400ml full-fat coconut milk, canned

♥600g chickpeas, drained and rinsed

♥4 tbsp lemon juice

♥4 large handful baby spinach

♥sea salt and black pepper, to taste

♥2 cup cooked quinoa, to serve

To do.

1.In a large sauté pan heat the olive oil over low heat. Add in the onions and sauté for 5 minutes. Add in the garlic, curry powder and chili flakes and cook for an additional 1 - 2 minutes.

2.Add in the parsley, coconut milk and chickpeas. Bring to a gentle simmer and cook for 10 minutes. Lastly, add in the lemon juice and spinach and cook for 1 minute more or until the spinach leaves are lightly wilted. Taste, season with salt and pepper and serve warm with ½ cup cooked quinoa.

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