This spicy chickpea curry is an adaptable vegan recipe you need to try for dinner this week. It's great with quinoa or ...

Boil the chickpeas with water (add salt to taste) until soft. Once the lentils are cooked, add the onions, chillies, curry powder, coriander and tomato. Cook until there is little or no water left ...

An easy vegan butternut squash and chickpea curry that freezes well ... Stir in the coconut cream, chickpeas and beans and cook for 10–15 minutes, or until the sauce is reduced and thickened ...

Add your dry spices, turmeric, cumin and curry powder and stir to blend ... followed by your coconut milk and finally your drained chickpeas. Squeeze the juice of half a lime and stir.

In a large bowl, take boiled chickpeas and add yoghurt, ginger-garlic paste, fenugreek seeds, garam masala, turmeric powder, coriander powder, red chilli powder, chaat masala, black pepper powder, and ...