Chickpeas in curry sauce, which I prepared recently, is an excellent, filling and fragrant dish. It has another asset: it is extremely swift to prepare. In a few minutes we have perfect, energy-giving and yummy comfort food. Chickpeas contain a lot of valuable nutrients: iron, zinc, potassium, phosphorus and vitamin B. Chickpeas are a rich source of dietary fibre and amino acids, which are similar to amino acids from animal protein, and nonsaturated fat acids. It is a great product for people who don't eat meat.

If you have enough time or you plan the dinner early enough, you can cook the chickpeas yourself. If you (like me) prepare the dinner at the last minute, use tinned chickpeas. Don't pour out the liquid – aquafaba. Use it to make a swift chocolate mousse, meringue or brownie.

Ingredients:
1 tin of chickpeas
1 tin of coconut milk
a piece of ginger
chili pepper
2 cloves of garlic
a piece of leek
2 tablespoons of olive oil
1 sweet red pepper
1 teaspoon of cumin
1 tablespoon of yellow curry paste
1 teaspoon of sweet paprika
2 pinches of ground coriander
salt and pepper

Dice the ginger and garlic. Slice the chili pepper and leek. Heat the olive oil in a pan. Add the onion, chili pepper, garlic and ginger and fry for a while. Add the cumin, paprika, and coriander, mix them in and fry for a while. Add the coconut milk, curry paste and chickpeas and boil for 10-15 minutes. Slice the sweet red pepper. Add it to the chickpeas, spice them up with salt and pepper and boil for 2-3 minutes. Serve with the rice, chopped coriander or chives.

Enjoy your meal!

Try also:
Autumn soup with pearl barley and chickpeas
Chickpeas with tomato sauce
A different approach to traditional tomato soup