Quick chickpea curry spread

Quick chickpea curry spread with coconut milk, lemon, olive oil and spices – creamy, spicy and ready in a few minutes for bread or veg.

At a glance

• Serves 6
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 110 kcal per serving
• Protein: 5 g
• Fat: 4 g
• Carbs: 12 g

Ingredients

• 1 tin of chickpeas
• 3 tbsp coconut milk
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp curry powder
• ½ tsp turmeric
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of cayenne pepper

Method

You’ll need: stick blender · mixing bowl · sieve

1. Put the chickpeas in a sieve, drain well and rinse briefly under cold water.
2. Put the chickpeas in a tall mixing jug with the coconut milk, lemon juice, olive oil, curry powder and turmeric.
3. Blend everything with a stick blender until creamy. If you like a bit more texture, only blend briefly.
4. Season with salt, pepper and a little cayenne pepper, and blend briefly again if needed.
5. Spoon the spread into a clean jar or bowl and keep it well sealed in the fridge.
6. To serve, spread it on wholemeal or sourdough bread and add cucumber or sprouts if you like.

Good to know

When things need to be quick, this spread is just right. Creamy, spicy and easy for every day. A jar of it in the fridge rescues many a packed lunch.

Swaps

Coconut milk → plant-based natural yoghurt (more protein, tangier) | Olive oil → avocado oil (milder flavour, similar monounsaturated fat content) | Lemon → lime juice (similarly fresh, also provides vitamin C) | Cayenne pepper → mild paprika (gentler)

Allergens

The recipe is naturally gluten-free if you don't serve it with bread. Coconut milk can matter for sensitive people, it's best to keep the spice mild for children, and normal kitchen amounts of the spices are fine during pregnancy.

Dairy-free recipes