Okay, to start this off, I owe an apology to a very wonderful website out there. I can’t remember the name of it, but that’s where I got this newfound favourite recipe from. After changing computers and losing my search history, I tried to google the recipe to see if I could find the original OP, but alas. I failed. So I’m sorry, mystery woman. You may have well been my vegan soulmate.
Deliciously tasty, and made in about 30 mins from pantry staples. What’s not to love?
1 onion (I diced mine into largish chunks)
1 clove garlic
1 tbsp curry powder
1tbsp tomato paste (or tomato sauce, if you’re out of paste)
15oz can chickpeas, save 3tbsp liquid (I don’t understand anything other than the Metric system, but a typical sized can of chickpeas works perfectly)
1tbsp lemon juice
fresh black pepper to taste
Crushed red pepper (optional)
2 handfuls of spinach (optional – I didn’t have any, so I didn’t include it)
coriander as a garnish (I love coriander, so I added a bucketload!)
1. Fry onions until soft
2. Add garlic, curry powder and tomato paste
3. Add chickpeas, liquid, lemon juice, salt and black pepper
4. Stir in spinach if using and add red pepper to taste
5. Serve as is, or over rice. Top with coriander.
Now, I ate this whole lot to myself, without rice, which made for a filling meal. You could easily serve two people with this, if accompanied by rice, or spread over more people if you have an arrange of delicious curries on the table to share.
If you get around to making it, write in the comments to let me know what you think of it! Again – kudos to the magic website that brought me this angel!