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10 minute Chickpea Curry with Coriander Dressing

July 11, 2017 / Niki / 7 Comments

Need a delicious and nutritious meal in minutes, then this ones for you. And we all have days like that right?

All you need is some cooked chickpeas, I used organic tin chickpeas in water, some delicious spices and few tomatoes and voila a really delicious and satisfying meal.

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If you have a little more time and I mean a maximum of 5 minutes then you can whip up my favourite coriander, lemon & tahini dressing which completely elevates the meal. As you know I really think that crunch is important so I topped everything with some of my delicious toasted sunflower seeds. Quick, hearty and delicious! Enjoy x

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I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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Info

 

  2 servings
  5 minutes preparation time
  10 minutes cook time

Ingredients

  • 1 onion chopped
  • 1 tsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp black mustard seeds
  • 8 cherry tomatoes chopped – I used yellow
  • 3 tbsp water
  • 1 can organic chickpeas
  • 1/2 tsp sea salt
  • Twist black pepper
  • Pinch cayanne to taste
  • Tahini coriander dresssing;
  •  Handful Coriander
  • 1 tbsp tahini
  • 1 garlic clove
  • Juice 1 lemon
  • 1/2 tsp Sea Salt
  • Black pepper
  • Splash water
  • Toasted seeds

Directions

To make the tomato curry;

  1. Add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds and turmeric. Stir for a few seconds then add in the onion. Fry for aprox 5 minutes until soft and browning.
  2.  Add in the chopped tomatoes & water. Simmer for 3 minutes then the chickpeas and cook for 2 minutes.

To make the coriander dressing; 

  1. Add all the ingredients to a mini chopper or pestle and mortar and blitz until you get a paste.
  2. Add more water to get the deserved consistency.

Divide the chickpeas between two bowls, drizzle with the dressing & top with toasted seeds. Great scooped up with some flatbreads.

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7 Comments

  1. Nadia on July 12, 2017 at 5:07 pm

    I love speedy curries. They’re life savers! The tahini coriander dressing sounds gorgeous! 😀

    Reply
    • Niki on July 15, 2017 at 4:38 am

      Me too! It’s amazing how quickly.
      The dressing me my favourite.

      Thanks so much Nadia xxx

      Reply
  2. Ela on July 14, 2017 at 6:03 pm

    Love all these beautiful pictures and the dressing sounds incredible 🙂

    Reply
    • Niki on July 15, 2017 at 4:37 am

      Hey Ela
      Thank you! The dressing takes it to a new level ????.

      Love Niki xx

      Reply
  3. Lorna on August 14, 2017 at 12:54 pm

    I’m always up for a speedy curry!

    Lorna | eatmyyythoughts.com

    Reply
    • Niki on October 19, 2017 at 9:32 am

      Me too – as you know!
      Love and hugs xxx

      Reply
  4. Vegan Coconut Tofu Saag with charred Broccoli - Rebel Recipes on May 3, 2019 at 1:21 pm

    […] to create a big curry feast and add in another few curries – I particularly like it with my chickpea curry.I really hope you love this one. Love, Niki […]

    Reply

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Recipe Tags: chickpeas coriander curry tomato vegan

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