Vegan curried chickpeas

Breakfast: Croissants and coffee - road trip!

Lunch: A badsass hummus sandwich with alfalfa salad

Dinner: Vegan curried chickpeas with brown rice and chapatis

This recipe was very much inspired by the Kathmandu wrap at Fresh here in Toronto. Since they changed their menu last week this wrap seems to have been dropped, so what better excuse to make it in the comfort of your own kitchen?

Don't think that this is just a filling though; oh no. It's hearty enough to stand on its own, or be served with a pulse or grain of your choice. Seriously though, what vegetarian doesn't like chickpeas?

You'll need
(Feeds 2)

1 tin chickpeas, drained
1 cup squash, diced
1 large onion, diced
1 inch piece ginger, grated
2 tsp mustard seeds
1 habanero chili, chopped (with gloves - and don't wipe your eyes!)
1 tsp cumin
2 tsp ground coriander
1 tbsp fresh coriander, chopped
1 handful spinach
1/2 can coconut milk
canola oil

Method:

Heat a little of the oil in a heavy-bottomed pan with a lid
Throw in the mustard seeds and put the lid on
Take off the heat when most of the seeds have popped (like popcorn) and hit the lid. Do not burn
Add in the onion, cumin, ground coriander, chili and ginger, and stir til aromatic and coated in oil
Throw in the squash and cook til soft
Add the chickpeas and a little of the coconut milk, stirring often
Cook for 15 minutes, adding more coconut milk if necessary
When the squash and chickpeas are soft and cooked through, add the fresh coriander and the spinach and stir for 2 minutes
Stir well and serve

This is fantastic as a filling for a wrap, and if you throw some alfalfa sprouts and green in there too it is perfection. It also goes well on top of rice, and if you make double the amounts it can serve as an easy and satisfying lunch the next day too: just keep it in the fridge overnight.

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