This recipe is suitable for both vegetarians and vegans.
Approximate cooking time: 30 minutes
1 Tbsp oil
2 large onions
2 Tbsps ginger
3 Tbsps curry paste (adjust for hotness)
4 cups chickpeas
1.5kg tomato diced (canned)
1 lemon – juice and zest
1 vegetable stock cube
To find out more about Dr. Karen Abbey click here
This recipe was made using Riviana Chickpeas, a great idea for adding protein and fibre into a any meal plan. CR is partnered with Bidfood to bring our Members a range of quality foodservice brands at preferred Member pricing. To see what else Dr. Karen Abbey got up to using chickpeas watch the video above.
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