The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
10g veg stock powder
- 1 unwaxed lime
-
1 tbsp west african spice blend
- 80g baby spinach
-
230g chickpeas
- 1 tsp turmeric (use half)
- 4cm fresh ginger
- 15g creamed coconut
- 1 chilli
- 1 small sweet potato
- 1 onion
-
100g black rice
-
30g smooth peanut butter (Peanuts, Nuts)
Peanuts
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 107Kcal | 592Kcal |
| 446kJ | 2478kJ | |
| Fat | 4.2g | 23g |
| of which saturates | 1.2g | 6.8g |
| Carbohydrates | 12g | 65g |
| of which sugars | 2.2g | 12g |
| Protein | 3.2g | 18g |
| Salt | 0.3g | 1.7g |
| Fibre | 3.0g | 17g |
Ingredients
Ingredients
-
10g veg stock powder (use half)
-
30g smooth peanut butter (use half) (Peanuts, Nuts)
-
100g black rice (use half)
-
230g chickpeas (use half)
- 1 chilli (use half)
- 1 onion (use half)
- 15g creamed coconut (use half)
-
1 tbsp west african spice blend (use half)
- 4cm fresh ginger (use half)
- 1 unwaxed lime (use half)
- 1 small sweet potato (use half)
- 1 tsp turmeric (use a quarter)
- 80g baby spinach (use half)
Peanuts
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 112Kcal | 592Kcal |
| 469kJ | 2478kJ | |
| Fat | 4.4g | 23g |
| of which saturates | 1.3g | 6.8g |
| Carbohydrates | 12g | 65g |
| of which sugars | 2.3g | 12g |
| Protein | 3.4g | 18g |
| Salt | 0.32g | 1.7g |
| Fibre | 3.2g | 17g |
West African-style Chickpea Curry with Black Rice & Peanuts
West African flavours infuse this earthy plant-based curry, with deep roast peanut butter, creamy chickpeas and vibrant sweet potato. Bright turmeric and a warm blend of spices add extra flavour. Nutty black rice soaks it all up. A spritz of lime to finish it all off.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out another medium saucepan, a measuring jug, a grater & a sieve
Get the rice on
- Add the rice to the saucepan of boiling water and boil for 30-35 mins, until cooked, then drain
- Meanwhile, mix the creamed coconut, stock powder and peanut butter in the jug with 300ml boiling water (150ml for 1 person)
Roast the sweet potato
- Dice the sweet potato into 1cm chunks (peel optional)
- Place onto the lined baking tray and toss with 1/2 tbsp olive oil and a pinch of salt and pepper
- Roast for 20-25 mins, until soft and golden
Prep time
- Finely dice the onion. Finely chop or grate the ginger. Deseed and finely dice half the chilli, and finely slice the remaining. Halve the lime. Drain and rinse the chickpeas. Rinse the spinach
Build the curry
- Heat the medium saucepan with 1/2 tbsp olive oil on medium heat. Once hot, add the onion and cook for 5 mins
- Stir in the ginger, diced chilli (add less for less heat), West African spice blend and the half pack of turmeric. Cook for 2 mins
- Add the chickpeas to the pan, along with the peanut mixture and juice from half the lime. Stir to combine and simmer for 5-6 mins, until the sauce thickens
- Add the spinach and roast sweet potato and cook for 1-2 mins, until the spinach has wilted
Plate up
- Share the chickpea curry between bowls, with the rice alongside. Sprinkle over the sliced chilli (or to taste). Squeeze over the remaining lime juice
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