You will love making this easy chickpea curry with its slightly sweet and spicy flavour. Chickpeas are low GI and ideal if you are trying to lose weight and better manage your blood glucose (sugar) levels.
Preparation time: 10 minutes
Cooking time: 30 minutes
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 1 teaspoon chilli powder
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 500 g (17½ oz) plain tomato pasta sauce
- 1½ cups cooked chickpeas (garbanzos)
- 320 g (11 oz) peeled pumpkin (butternut squash), chopped into small pieces
- pinch salt, optional
- 120 g (4 oz) baby spinach leaves
- 2 teaspoons freshly chopped coriander (cilantro)
- Heat oil in a large saucepan and sauté onion for about 5 minutes until soft. Stir in garlic and cook for 30 seconds.
- Mix in chilli powder, coriander, cumin, tomato pasta sauce and ½ cup of water. Stir well.
- Add chickpeas and pumpkin pieces, and bring to boil. Adjust flavour with extra salt, if desired.
- Reduce heat and simmer for around 15 minutes or until pumpkin is tender.
- Stir through baby spinach leaves until they start to wilt, followed by coriander, and serve immediately.
Curry goes well with steamed wholegrain and red rice. Garnish with extra coriander leaves, if desired. Store curry in the fridge for several days or freeze individual portions on top of leftover rice.
– One 400 g (14 oz) can of chickpeas supplies around 1½ cups when drained. If using this, rinse chickpeas well.
– If you find this curry a little hot, try some plain dairy or soy yoghurt on the side.
Energy 1203 kJ (287 Cal); protein 9 g; fat 13 g; saturated fat 2 g; cholesterol 0 mg; carbohydrate 29 g; sugars 15 g; fibre 10 g; calcium 118 mg; iron 4.1 mg; sodium 639 mg