Ann's Curried Chickpeas inspired by Lizzy's Cafe, Woodville

Serves 6


4 tbsp olive oil

3 cloves garlic

1 onion finely diced

3 sticks celery finely diced

1 large carrot finely diced

2 tbsp Curry Powder

1 can diced tomatoes (400g)

2 cans of chickpeas (800g)

1 can coconut cream (400g)

1 tsp. Vegetable stock powder (e.g. Vegetta)

1 bunch of spinach leaves

1 bunch of coriander leaves and stems, sliced 


1. Heat oil and garlic in a large simmering dish then add onion carrot and celery to sauté

2. Add curry powder to taste and stir through

3. Add diced tomatoes and let it simmer for 5 minutes

4. Add coconut cream and simmer for 15 minutes

5. Add chickpeas, vegetta, spinach and corriander and cook for 5 minutes

6. Serve with 1 cup of boiled rice