1 tin chickpeas
¼ broccoli, cut into small florets and stalks cut into batons
1 or 2 carrots, peeled and cut into even-sized chunks
1 500g jar curry sauce of your choice
2 peppers, finely sliced
1 onion, chopped
200g long grain white rice
a little oil
1 tsp chilli powder (optional)
Heat 1 tbsp oil in a large pan on a medium heat.
Add the onions and gently fry for a few minutes until they become translucent.
Add the peppers and carrots and cook for a few minutes before adding the chickpeas and curry sauce.
Stir to combine well and bring the sauce up to a boil before covering and simmering for 15 minutes until cooked through.
Whilst the curry is cooking, rinse the rice and cook according to the packet instructions. Keep warm until serving.
Place the broccoli in a small pot on the hob and pour over just-boiled kettle water. Bring up to the boil and then immediately drain.
Add this to the curry just before serving, or you can serve on the side if you have fussy eaters!