Sometimes you just want it to be quick in the kitchen – but that doesn’t mean you have to sacrifice taste or nutrients. This Chickpea-Curry is an easy and quick recipe that can be ready to eat within 20 minute. The chickpea- curry goes well with a leaf salad with vinegar and oil dressing or simply – like here with tomatoes sprinkled with herbs.
As a carbohydrate source – which should take up 1/3 to 1/2 of your plate – we choose rice for this recipe. You can also choose flatbread or other bread – but in my opinion rice goes best.
In addition, rice is rich in vitamin B, which has positive effects on skin, hair, nails – but also on the metabolism and nerves. As always, however, the variety of food is the most important thing. You can of course use brown rice for this – I personally like basmati rice best.
Chickpeas are one of my favorite sources of protein. They are versatile and are therefore also great for this recipe. Chickpeas themselves are full of minerals, trace elements and fiber – which, as long as you are used to fiber, have a positive effect on your digestion and bowel movements.
My tip for making the chickpeas less bloating: Rinse them thoroughly beforehand and combine them with spices such as caraway, fennel or anise – we use cumin here.
Yes, this is a curry recipe – it also tastes hearty and still contains two teaspoons of sugar. It’s actually not much, but I know exactly how many times I’ve left those two spoonfuls out in recipes – so here’s an explanation for you why you shouldn’t leave out the sugar: Sugar is used to bring out the multiple flavors of a curry to balance. This creates a rounder and fresher taste (especially in combination with the lime). It also neutralizes the acidity of the tomatoes – so your stomach lining is less irritated and overall it’s easier to digest.
Yeah, you might be thinking, why is she seriously writing this down? And the answer is simple: not everyone has learned to cook at home and maybe the nutrition label and cooking instruction no longer exists, so you could look up how rice is cooked. For all kitchen novices, here are a few tips for cooking rice:
This is a very easy and considerable quick recipe. You don´t even need a lot of ingredients. As this is a recipe for 3-4 people, you can store the leftovers in your fridge in an air-tight-container or freeze it and defrost it whenever you don´t have time to cook or you´re simply not in the mood to cook.
108 g rice (1cup)
500 ml salted vegetable broth (2 cups)
1 tbsp coconut milk
1 tin can chickpeas
1 tin can tomatoes
1/2 tin can coconut milk (full fat)
1/2 tin can water (just fill an empty half with water)
1 big onion
1 clove garlic
1 small piece of ginger (5g)
2 tsp curry powder
2 tsp sugar
1/2 tsp cumin
a pinch of chilli flakes and cinnamon
2 tsp olive oil, coconut oil or ghee
salt and pepper to taste
for example a salad, some tomatoes or paprika sticks