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chickpea curry

Recipe by MeredithAnne

  • Time needed: 20 minutes •
  • Calories per serving: •
  • Servings: 3 serves •
  • Difficulty: 1
  • Rating: 5.00 based on 2 reviews

My go-to curry using as many vegies out of my garden as I can.

Ingredients

• 1 canned chickpeas
• big bunch kale, silverbeet or other leafy greens
• handful peas or beans
• 3 spring onions
• 6 mushrooms
• tablespoon olive oil
• black pepper
• turmeric
• coriander
• mustard
• curry powder
• 1 sachet miso paste dissolved in water
• parsley

Method

Pour olive oil into pan
Chop vegetables and saute until greens are wilted
Drain and rinse chickpeas and add to pan, reducing heat
Add pepper, turmeric, coriander, mustard and curry powder
Add miso in water
Stir together and reduce heat
Simmer gently to heat through and serve with parsley for garnish

3 reviews for “chickpea curry”

  • review by:
    26th December 2017 at 3:44 pm
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    Brilliant – quick, easy and delicious.

  • review by:
    21st February 2018 at 9:32 pm
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    Not very helpful at all without quantities of the dry ingredients – hopefully this will be rectified as I’d like to try this recipe

  • review by:
    9th May 2018 at 1:46 pm
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    Great recipe thanks for posting. Its sometimes a good idea to add miso at the end of cooking because if it boils or simmers it can destroy the enzymes in the miso which are good for you. I always stir miso into some warm water and add it after a curry is cooked and been taken off the heat.

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