At this time of the year when it’s already dark when you get home from work, my husband and I don’t always feel like cooking. So we welcome easy, healthful and hearty meals that can be made in big batches and last for a few days!
This is one of our favourites.
Coconut Chickpea Curry
2 cups dry chickpeas
2 tbsp coconut oil
1 onion, diced
2 tsp turmeric
2 tsp curry powder
1/2 tsp cayenne pepper
1 tbsp unrefined sea salt
1/2 tsp black pepper
8 tomatoes, diced small to large chunks
1 can coconut milk
1/3 banana pepper, sliced finely
1 bell pepper, chopped
a few handfuls of spinach
- Soak the chickpeas overnight (or in the morning, at least 8 hours prior to cooking) in a couple of tablespoons of apple cider vinegar and cover with a tea towel.
- Boil the chickpeas in a large pot for a few hours prior to starting the curry until they’re soft and cooked.
[Hint: it’s awesome to do these first steps over a weekend, making midweek even simpler! You can also freeze the cooked chickpeas and keep them for future use. Or make even more to add to lunch salads the following day.]
- Saute the onions in the oil on medium-high heat until golden brown. Add the spices and saute for a few more minutes. Add the tomatoes and cook on medium heat until the tomatoes break down and the sauce thickens. Approximately 15 minutes.
- Add the can of coconut milk and chickpeas and continue to simmer for 15 minutes. Add the chopped peppers. Cook for another 5-10 minutes. Add the spinach last and let it stew for another 5 minutes. Adjust seasoning as desired.
- Serve alongside brown rice or quinoa!