Name: Coconut chickpea curry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: asian
Ingredients: 375g dried flat rice noodles; 36.40 gm olive oil; 1 brown onion, coarsely chopped; 30.00 ml grated fresh ginger; 2 garlic cloves, crushed; 7.50 gm ground cumin; 2 tsp ground coriander; 1 tsp ground turmeric; 2 x 400g cans chickpeas, rinsed, drained; 400ml can light coconut cream; 270ml can light coconut milk; 1 tsp vegetable or chicken style stock powder (see note); Fresh coriander sprigs, to serve

Coconut chickpea curry

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

15-minute budget-friendly Indian dish, served with a zesty lime squeeze.

Ingredients:

375g dried flat rice noodles
36.40 gm olive oil
1 brown onion, coarsely chopped
30.00 ml grated fresh ginger
2 garlic cloves, crushed
7.50 gm ground cumin
2 tsp ground coriander
1 tsp ground turmeric
2 x 400g cans chickpeas, rinsed, drained
400ml can light coconut cream
270ml can light coconut milk
1 tsp vegetable or chicken style stock powder (see note)
Fresh coriander sprigs, to serve

Instructions:

Boil the noodles in a large saucepan of water for 2 minutes or until tender, then drain.
Heat oil in a large saucepan over medium heat. Sauté onion until just tender. Stir in ginger, garlic, cumin, coriander, and turmeric until aromatic. Add chickpeas and coat with the spices. Pour in coconut cream, coconut milk, and stock powder. Simmer until sauce thickens slightly, about 5 minutes.
Ladle the noodles into individual bowls. Spoon the flavorful chickpea mixture over the noodles and garnish with fresh coriander.

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