Pea and Chickpea Curry

Oh but I love sweet spring peas. This fresh curry with crispy chickpeas is a lovely change.


Serves 4-6


Oven 200c


  • Curry –


  • 1tbsp oil


  • 4 garlic cloves, sliced


  • 2 onions, chopped


  • 1tsp turmeric


  • 2tsp cumin


  • 2tsp coriander


  • 600ml veg stock


  • 400g peas


  • 200g sugar snap peas, halved


  • 4tbsp creamed coconut


  • Chickpeas –


  • 2 cartons chickpeas


  • 1tsp oil


  • 1tsp garam masala


  • 1/2tsp turmeric


  • Rice and flat bread to serve


  1. Heat the oil and cook the onion and garlic until soft (around 8minutes), stir in all remaining ingredient.
  2. Meanwhile, cook the chickpeas and rice. Toss all the chickpea ingredient in a bowl, line a tray with baking parchment and spread them out. Bake for around 15minutes.
  3. Serve curry with rice and chickpeas sprinkled on top.

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