This month has already been full of delicious, new recipes from cookbooks that I got for Christmas, including my recent ‘Vegan Creamy Squash & Puy Lentil Pie‘ dish from Katy Beskow’s ‘Easy Vegan Bible’. I’m always pleasantly surprised at how satisfying and easy some recipes can be, as usually a lot of people save ‘new dishes’ for special occasions or dinner parties. I actually prefer trying them out on normal weekdays and weekends where I can truly test whether I like the new dish or not. If I like it, most likely it will end up being in G and I’s regular menu, if I don’t – well it’s good to try new things! Recently my mum sent me the recipe for this ‘Crispy Chickpea & Pea Curry Bowl’ and seeing as though I had all the ingredients in my fridge and cupboard I thought I may as well give it a go… plus it sounded DELICIOUS (which it was!)

For some reason, recently I’ve made less dahls and curries than I would usually – not sure whether I overdid some of my recipes in the summer and it’s meant that I’ve given some a timeout. With that said, I do really enjoy Indian flavours and feel like you can find so many easy and yummy recipes online for all abilities of chef. I’ll admit, this recipe is so simple, but impressively tasty. I wasn’t sure whether ‘pea curry’ would satisfy my hunger levels (nor G’s) but combined with the crispy chickpeas (G’s favourite part!) and rice it was plenty, and more.

Most of my other curry recipes have coconut milk and curry powder in – but I was very happy with the result of the spices in this recipe and the dollop of yoghurt that made it both tomatoey, zesty and creamy all at the same time. I do think that this will become a new staple in my repertoire because not only is it super easy and delicious, but it’s packed full of proteins so it’s healthy too!

Print Recipe
Crispy Chickpea & Pea Curry Bowl
Servings
Ingredients
For the Crispy Chickpeas
For the Pea Curry
Servings
Ingredients
For the Crispy Chickpeas
For the Pea Curry
Instructions
  1. Preheat the oven to 180C Fan. Add all the crispy chickpea ingredients to a bowl and mix to combine. Transfer to a foiled baking tray and spread out evenly. Cook for about 15 minutes, or until crispy.
  2. Put the rice on to boil whilst the chickpeas cook and you start making the curry.
  3. To make the curry heat the oil in a large frying pan and sautรฉ the onion for 8-10 minutes until soft and starting to brown a little. Add the spices and garlic and fry for another minute.
  4. Add the chopped tomatoes, turn up to a medium heat and cook for a further 10 minutes.
  5. Add the peas, yoghurt, salt and chilli flakes and stir to combine. All to warm through and then serve with the rice and crispy chickpeas.
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