a healthy dinner for when you’re in a rush
A quick protein packed dinner with a nutty curry flavour. Adding nut butters to curries is seriously underrated and not spoken about enough. The almond butter in this dish adds thickness and creaminess with a nutty kick.
Chickpeas are so versatile and filling. Plus they take hardly any time to cook, making this dish perfect for evenings when you have no time to cook.
Serve with rice/quinoa and veg if you desire. And cook in batches and reheat for the next day.
DISCLAIMER – these may taste EVEN nicer on the second day once they are marinated overnight.
feeds 4 people
takes approx. 15 minutes in total.
2 cans of chickpeas (drained and rinsed)
70g almond butter
1 lime (squeezed)
1 tablespoon of maple syrup
1 garlic clove (crushed)
1/2 teaspoon of turmeric (I used Sarifoods Company )
1/4 of teaspoon of chilli powder
1/2 teaspoon of ground coriander
1/2 teaspoon of ground cumin
130ml of water
salt and pepper to taste
1. On a medium heat add your garlic, turmeric, chilli powder, ground coriander, cumin, almond butter and a splash of water. Combine thoroughly, not letting the spices burn.
2. Then add your lime juice, maple syrup, water and chickpeas.
3. Season with salt and pepper. Then combine thoroughly and let simmer for 15 minutes, stirring occasionally.
4. Serve with rice and greens should you wish.
Store leftovers in fridge and eat within 3 days.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats