Batchillo

Chickpea Curry

Chickpea Curry: a batch cooking recipe, 4 servings of 1359 kcal and 51 g protein each. Keeps 3 days in the fridge.

  • 4 servings
  • 10 min prep
  • 35 min total
  • 3 days in the fridge
  • Don’t freeze
  • Lunch · Dinner
Chickpea Curry

Nutrition per serving

Energy Protein Carbohydrate Fat Fibre
1359 kcal 51 g 198 g 44 g 42.4 g

Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.

Ingredients for 4 servings

  • 800 g Chickpeas (canned · drained and rinsed)
  • 400 ml Coconut milk
  • 3 Tomato / cherry tomatoes (ripe, chopped)
  • 150 g Spinach
  • 1 Onion (chopped)
  • 3 Garlic (chopped)
  • 1 tbsp Ginger (fresh · grated)
  • 2 tbsp Curry powder
  • 1 tsp Cumin
  • 1 tsp Turmeric
  • 2 tbsp Olive oil
  • 300 g White / basmati rice

To taste: salt, cilantro

Contains: gluten. Free from: dairy (lactose), vegetarian, fish, shellfish, soy, peanuts, tree nuts. Always check the labels of the products you buy.

Method

  1. Chickpea curry: sauté the olive oil and onion, 5 min.
  2. Mix the garlic and ginger into the chickpea curry, 1 min.
  3. Add the curry powder, cumin, turmeric and onion to the chickpea curry.
  4. Add the tomatoes to the chickpea curry.
  5. Add the chickpeas and coconut milk to the chickpea curry.
  6. Mix the spinach into the chickpea curry.
  7. Serve with white / basmati rice, garnished with fresh cilantro.

Recipe based on bourmet.pt.

Batch cooking

These recipes cook in the same batch as this one, in the same session: