Plant-based· VG · GF · DF

Curried Chickpeas

Name: Curried Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 400g (1 tin) chopped tomatoes; 360g (1½ tins) chickpeas, drained; 170g (2 small) onion, diced; 170g frozen leaf spinach; 120ml coconut milk; 85g frozen broccoli florets, chopped small; 12g (3 cloves) garlic, crushed; 10g ginger, grated; 20g (1 tbsp) mango chutney; 8g garam masala 2 tsp, cumin 1 tsp, ground coriander ½ tsp, chilli powder ½ tsp; 2g turmeric; 2g smoked paprika; 8ml soy sauce; 10ml rapeseed oil; 60ml water

Tomato-and-spinach chickpea curry with a touch of coconut and broccoli.

makes 17 blocks, about 14p each

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BatchJoy

batchjoy.com/recipes/curried-chickpeas/

Illustration of a bowl of Curried Chickpeas

Time: 45 min15 min prep · 30 min cook
Makes: 17 blocks
Cost per blockPer block: 14p
Calories per blockCalories: 60 kcal
Spice: 2 of 5

You’ll need

Batch size

blocks

400g (1 tin)chopped tomatoes
360g (1½ tins)chickpeas, drained
170g (2 small)onion, diced
170gfrozen leaf spinach
120mlcoconut milk
85gfrozen broccoli florets, chopped small
12g (3 cloves)garlic, crushed
10gginger, grated
20g (1 tbsp)mango chutney
8ggaram masala 2 tsp, cumin 1 tsp, ground coriander ½ tsp, chilli powder ½ tsp
2gturmeric
2gsmoked paprika
8mlsoy sauce
10mlrapeseed oil
60mlwater

Allergens: Soya. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Basmati rice and yoghurt · In a warm naan or wrap with pickled onions · Over a jacket potato

Method

Step 1: Heat the oil in a large saucepan over a medium heat. Add the onion with a pinch of salt and soften for 8 minutes, stirring now and then.
Step 2: Add the garlic and ginger for 1 minute, then all the dried spices for 30 seconds, stirring so they don't catch.
Step 3: Add the tomatoes, coconut milk, water, soy and chutney. Bring to a simmer and cook, uncovered, for 10 minutes.
Step 4: Add the chickpeas and broccoli and simmer for 8 minutes, lightly crushing a few chickpeas against the side of the pan to thicken.
Step 5: Stir in the spinach from frozen and cook for 4 minutes until the sauce is thick enough to hold a trail from a spoon. Taste and season.
Step 6: Cool, portion into 70g blocks and freeze.

Hotter: add 2 green chillies with the garlic and double the chilli powder.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	60	2.6g	6g	2.5g	2.3g	0.17g
Per 3 blocks	180	7.8g	18g	7.5g	6.9g	0.51g

Cook’s notes

The Creamy Coconut Curry also uses 1½ tins of chickpeas, so making both uses exactly 3 tins.
Fresh baby spinach works; use about 200g, added at the very end.

Serve it

Basmati rice and yoghurt · In a warm naan or wrap with pickled onions · Over a jacket potato.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 180 kcal and 7.8g protein before rice, bread or potatoes.

Curried Chickpeas questions

What does the mango chutney do?

A spoonful balances the sharpness of the tomatoes with a little fruity sweetness. If you don't have any, a pinch of sugar does a similar job.

Can I use fresh broccoli instead of frozen?

Fresh broccoli works. Cut it into small florets and add it at the same point; it may need a couple more minutes to become tender.

Can I use dried chickpeas?

Soak about 150g dried chickpeas overnight, then simmer them in fresh water until tender before adding them at step 4. Cooking them yourself gives a firmer texture than tinned.