This super quick and easy Chickpea Curry from The Happy Pear twins is a great mid-week dinner – it’s super simple to make and very tasty.
It’s a regular recipe in our house when I’m looking for a meat-free dinner that’ll take no time at all to get on the table.
I’ve made it with fresh tomatoes instead of tinned and usually add spinach instead of coriander at the end – I also let it go longer on the stove while I make rice to accompany it.
If I’m making a big batch to have leftovers for freezing, I keep the spinach out of the portion that I’ll be freezing and add that after heating the next time.
Let us know in the comments if you give it a try.
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By Happy Magazine Editor, Holly Kennedy.