This curry is really quick and simple to make and is the perfect warming evening meal! It takes around half an hour to cook meaning it is ideal for a midweek dinner when you’re stuck for time. It reheats well, just heat up on the hob with a splash of water for a few minutes before serving.
I have noted the serving size to be 2 – 4 which is a little vague but it depends entirely on what you are eating this with. Served with rice, naans and other accompaniments it will easily serve four, however, if you are just having the curry on its own then it makes a filling meal for two.
I use a full chilli in this and discard the seeds but you can amend the amount used depending on preference. This is a vegan recipe and hopefully any carnivores won’t miss meat when eating this but if you have concerns you could easily add chicken or lamb to this and it would work well.
If you are looking for more recipes using chickpeas you may like my Healthy Harissa Chickpea & Sweet Potatoes which you can find here.