EASY CHICKPEA CURRY

A 2-year-old journal entry inspired this series! I was super busy, burned out and struggling before my endometriosis diagnosis and eating healthy took a back seat for a little while, and you know what? That's life. It’s not linear and definitely not perfect. Sometimes as a recipe creator, it’s easy to lose sight of the fact that most of us don’t have a huge amount of time or energy to cook every day. So this is my commitment to you. I see you, I was you. If you’re looking to start eating healthier but it’s all feeling a bit overwhelming, let’s start here. Let’s take 30 minutes to make this super easy, absolutely not traditional, but delicious chickpea curry. Spices are literally the spice of life, packed with antioxidants and a great budget-friendly way to make food taste amazing, so I would recommend starting to build your spice shelf slowly. However, you can also simplify things by getting a store-bought mix.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook your rice according to the packet instructions.

Step 2

Add the oil and onion to a pot on medium heat and cook for 3 minutes until translucent.

Step 3

Add the garlic, ginger, chilli, turmeric, cumin, garam masala, coriander, and black pepper and cook for 30 seconds.

Step 4

Add the chickpeas, diced tomatoes, coconut milk and vegetable stock. Cook uncovered for 5 minutes.

Step 5

Add the broccoli. Cook for 10 minutes.

Step 6

Turn off the heat. Add the juice of a lime and adjust the salt to taste.

Step 7

Serve with rice, fresh coriander and yogurt if using. Enjoy!

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