Curried Chickpeas

Lunch, Salad

This recipe is yet another of my hostel kitchen creations inspired by the “free food” basket. Tinned chickpeas are a staple item on my shopping list. Tinned items are a backpackers dream as they last forever, travel well on buses & need minimal preparation.

I created this recipe over the weekend and have been eating them on a near daily basis since. Apologies in advance if you get a little addicted like me!

Serves 4 as a side.

Curried Chickpeas, Delalicious

  • 1 x 400g tin chickpeas
  • 2 tsp Dijon mustard
  • 2 tbsp Greek yoghurt
  • 1 tsp fresh lemon juice
  • 2 tsp curry powder
  1. Drain and rinse the chickpeas and place in a bowl.
  2. Add the remaining ingredients and stir well together.
  3. Taste, if you like a stronger curry flavour just add more to your desired taste.
  4. Add to a green leafy salad or serve alongside falafel like I did for a chickpea feast!

If you enjoyed this chickpea recipe, you might like to try my Chickpea, Ginger and Chicken Curry.

Curried Apricot & Raisin Couscous

Lunch, Salad

Couscous is a perfect option for batch cooking. Cooking in batches at the start of the week or over the weekend is the secret to maintaining a healthy diet or working towards a nutrition goal.

As it is officially summer at home in Ireland, it’s time for salads. Adding some grains to your salad is an easy way to bulk up your lunchbox at work. I have used giant or Israeli couscous here but regular couscous, bulgur wheat, rice or quinoa would be perfect replacements.

Serves 4 as a side.

Couscous, dried fruit, curry, Delalicious

  • 200g couscous grain
  • 400ml boiling hot water
  • 2 tbsp curry powder
  • 1 tbsp extra-virgin olive oil
  • 6 dried apricots, diced
  • 2 tbsp raisins
  1. Mix the couscous with the water in a bowl or saucepan. Cover and allow the grain to absorb all the water or cook the grain as per packet instructions.
  2. Add all remaining ingredients and mix well.Couscous, dried fruit, curry, Delalicious
  3. Taste and if you prefer a stronger curry flavour just add some more.




Squash, Broccoli & Chicken Lentil Curry

Dinner, Lunch

This is a perfect dish to banish the winter wind & rain, full of warming spices & slow-release carbohydrates. The curry base is a lentil dahl that can be enjoyed on its own aswell. Prepare the curry over the weekend to keep you going all week or have on stand-by in the freezer.

  • coconut oil
  • 1 onion
  • 2 celery stalks
  • 1 tsp turmeric
  • 2 tsap ground cumin
  • 2 tsp black mustard seeds
  • juice of 1 lemon
  • 250g split red lentils
  • 1 tsp vegetable stock
  • 1 litre water
  • 1 head of broccoli
  • 1 medium butternut squash, peeled & cubed
  • 4 chicken fillets
  • 2 tbsp creme fraiche
  • Flaked almonds & coriander to serve
  1. For the dahl base: Heat a tsp coconut oil over a medium heat in a large pan. Add the thinly sliced celery and diced onion to the heated oil. When the leek has softened add in the spices and cook for 5 minutes.
  2. Add the lemon juice and lift the spices from the bottom of the pan. 
  3. Stir through the lentils, stock and water. Bring to a boil and reduce to a simmer for 20-30 minutes until the lentils are cooked through and the mixture has thickened. 
  4. Blitz the dahl with a hand-held blender until smooth.
  5. Divide the broccoli into florets and add to the dahl base with the squash and . Continue to simmer over a low heat for another 20 mins until the squash is cooked through. 
  6. Cut the chicken into portions and brown on a pan. Add to the curry for the last 10 mins of cooking to ensure cooked through.
  7. Stir through the creme fracihe before serving.
  8. Garnish with flaked almonds and chopped coriander.


Chickpea & Ginger Chicken Curry

Dinner, Lunch

Curries are great for feeding friends, freezer dinners and as a simple lunchbox filler! Simply swap sweet potato, butternut squash or parsnip in place of the turnip as you wish. I tend to serve this curry on a bed of quinoa, bulgur wheat or steamed green vegetables.

Serves 6.


  • 1 medium-large turnip
  • 3 large carrots
  • 2 onions
  • 3 cloves garlic
  • 2 inch length of fresh ginger
  • 1 tin chickpeas
  • 1 tin coconut milk
  • 1 tin chopped tomatoes
  • 4 tsp vegetable stock
  • 2 tbsp tomato relish/chutney
  • 2 heaped tbsp curry powder
  • 1 tbsp turmeric
  • 5 chicken fillets
  1. Peel and chop the turnip into bite-sized chunks. Finely dice the onion, garlic and ginger. Chop the carrots into semi-circles. 
  2. Heat 2 tsp coconut oil in a large saucepan over a medium heat. Add the onion, garlic and ginger and gently saute until softened.
  3. Add the carrots and turnip and stir through the turmeric and curry powder. 
  4. Pour in the coconut milk, chopped tomatoes and vegetable stock. Bring to a gentle simmer with the lid on for 20-30 minutes until the turnip is soft through.
  5. Chop the chicken fillets, brown in a pan over a medium heat, season with some pepper and add to the vegetable mix. 
  6. Drain and rinse the chickpeas before stirring through with the relish/chutney to the saucepan. Gently simmer for 10 minutes with the lid off to cook the chicken through.
  7. Serve as you like.