The options for cooking them are endless, and they're delicious any way you make them. Plus, they're packed with fiber, ...

A creamy chickpea curry rich with coconut milk and tamarind. It's ready in no time and mainly uses store cupboard ingredients, making it perfect for midweek meals. Heat the coconut oil in a large ...

Stir in the garlic and curry powder and cook for a minute, then add the tomatoes and coconut milk, stir well and bring to the boil. Stir in the lentils and chickpeas and return to a simmer.

and chickpeas simmering in a creamy curry and coconut milk broth. It’s creamy and savory with a hint of spice! WANT TO SAVE ...

Add your dry spices, turmeric, cumin and curry powder and stir to ... followed by your coconut milk and finally your drained chickpeas. Squeeze the juice of half a lime and stir.

Using a potato masher or spatula, further crush the remaining chickpeas slightly to release the starchy insides (this will help to thicken the stew). Add the coconut milk and stock to the pot ...

Kabocha squash is perfect for curries! Its firm texture soaks up the spices and flavors like a champ. Just cube your kabocha ...

Add the tomatoes, drained chickpeas and stock and bring to the boil. Add the kumara to the curry together with the coriander. Simmer for 10 minutes. Great served with rice. Tip: Coconut cream ...