Warm up with our wonderful vegetarian chickpea and pepper curry recipe.
1 x 400g can Chickpeas
1 x Pepper, sliced
2 x Red Onions
2 x cloves Garlic
20g piece of fresh Ginger, peeled
25ml Extra Virgin Olive Oil
500g Greek Yogurt
1 tsp Ground Cumin
1 heaped tsp Paprika
4 Spring Onions
2 heaped tsp Curry Powder
1 x Lime, juiced
200g Rice
Peel, halve and slice ¾ of the onions thinly. Sauté, along with the pepper, in a large frying pan or wok in the oil for 5 minutes on a low heat.
Peel the garlic and mince, then finely chop 15g of the ginger. Add these to the pan, along with the paprika, curry powder and cumin. Cook for a minute on a low heat, stirring as you cook.
Add the yogurt, lime juice and drained chickpeas, heat through for 15 minutes.
Meanwhile, cook the rice as per instructions on the pack.
Thinly slice the remaining 10g ginger and four 4 onions.
Serve the curry alongside the rice and top with remaining sliced red onion, ginger and spring onions.
