CRISPY CHICKPEA CURRY

Name: CRISPY CHICKPEA CURRY
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian, Indian
Ingredients: 1 vegetable stock cube, crumbled; 2x 400g tins of chickpeas, drained; 1 tsp curry powder for the chickpeas, plus 2 tsp for the sauce; 2 tsp soy sauce; 1 cup of rice; 1 x 400g tin of green lentils, drained; 2 spring onions, sliced; 2 cups of water; 1 x 300g tin of carrots, plus the water from the tin; Olive oil; salt; black pepper

5 steps

Prep:5minCook:15min

This one is all about the different textures, so make those chickpeas extra crispy by letting them rest for 5 minutes on the hot baking tray.

Updated at: Fri, 09 Aug 2024 08:06:01 GMT

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Ingredients

4 servings

1vegetable stock cube

crumbled

2 x 400gtins of chickpeas

drained

1 tspcurry powder

for the chickpeas, plus 2 tsp for the sauce

2 tspsoy sauce

1 cuprice

1 x 400gtin of green lentils

drained

2spring onions

sliced

2 cupswater

1 x 300gtin of carrots

plus the water from the tin

olive oil

salt

black pepper

Instructions

Step 1

Preheat your oven to 180°C/gas mark 4.

Step 2

Coat the chickpeas in a generous glug of olive oil and a teaspoon of curry powder. Spread them out on a baking tray, season and then roast in the oven for about 15 minutes. Set aside to rest for 5 minutes.

Step 3

Put the rice and water in a saucepan with a pinch of salt. Cover with a lid and bring to the boil, then simmer for about 7 minutes, until all the water has been absorbed and the rice is cooked. Set to one side.

Step 4

Meanwhile, place the carrots (plus the water from the tin), 2 teaspoons of curry powder, the stock cube and soy sauce in a blender and blend until smooth. Transfer to a saucepan, add the lentils, bring to a simmer, then remove from the heat.

Step 5

Serve the curry in a bowl with the rice and top with the crunchy chickpeas and a garnish of spring onions.