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Thai Red Chickpea Curry

Thai Red Chickpea Curry

Serves 2 (each serving contains approximately 532 kcal)
Suitable for vegetarians

Chickpeas are the base of this meal because they are a great plant based source of protein, they are also full of fibre which helps with bowel health.

Ingredients

60g quinoa
1 tbsp olive or rapeseed oil (15g)
1 shallot (35g)
1 garlic clove (4g)
150g mangetout
1 heaped tsp Thai red curry paste (7g)
400g tin chickpeas, drained and rinsed
400g tin light coconut milk
1 tsp chia seeds (5g)

The Method

Cook the quinoa in a saucepan of boiling water for 15-20 minutes or according to
packet instructions.

Meanwhile, heat another saucepan over a medium heat with the oil. Peel and finely
chop the shallot and mince the garlic, then add to the pan and sauté for 1-2 minutes
until softened. Slice the mangetout, then stir into the shallot mixture with the curry
paste, chickpeas and coconut milk. Bring to the boil, then reduce the heat and
simmer for 10-12 minutes until slightly reduced and thickened.

Drain the quinoa and divide between bowls. Spoon over the Thai chickpea curry and
scatter over the chia seeds to serve.

* Suitable for batch cooking
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