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Moroccan Chickpea Curry on Zucchetti


Serves 4

Mmmmmm, you may just lick the plate clean with this gorgeous vegetarian curry. And it’s just so good for you!

Per serve: 1019kj (242.7cals); 5.9g total fat (0.8g saturated fat)


You’ll need

2 tsp oil
2-3 large garlic cloves, minced
1 large onion, finely sliced
2 tsp mustard seeds
Zest and juice of 1 lemon
1 tsp freshly grated ginger
1 tsp ground coriander seeds
1 tsp ground cumin seeds
1 tsp dried mint
¼ – ½ tsp ground chilli or cayenne pepper (all depending on how hot you like it)
Pinch cinnamon
2 (400g cans) cans chickpeas, drained and rinsed
2 large tomatoes, chopped
1 cup vegetable stock (250ml)
2 tbsp kecap manis (sweet soy sauce)
½ cup mint leaves, finely sliced
2 large zucchini

Let’s go

Heat oil in a large frying pan or saucepan and add onion, garlic and mustard seeds with a pinch of salt. Cook on a low heat for 6-8 minutes until onions are softened. Add lemon zest and juice, ginger, ground coriander, cumin and chilli along with the cinnamon. Stir to combine and cook for a further 2-3 minutes. Add chickpeas, tomatoes, stock and kecap manis and bring to the boil. Reduce heat, cover and simmer gently for 15-20 minutes. Stir through fresh mint and serve on zucchini pasta.

To make zucchini pasta: slice the zucchini into ribbons using a potato peeler. Bring a pot of water to the boil and add zucchini. Cook for 30 seconds before draining and serving immediately.

Why it’s good for you
Chickpeas are full of fibre and are a fantastic source of protein and carbohydrate. I love a good curry and this is a great way to eat heartily but light.
Per serve: 1019kj (242.7cals); 5.9g total fat (0.8g saturated fat); 8.9g fibre


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