Chickpea Curry. EASY coconut curry with chickpeas and Indian spices. Our awesome vegan take on the insanely popular dish. But nothing is going to block out this vegan chickpea curry.
This Chickpea Curry is quickly becoming one of my favorite meals.
Chickpeas - chickpeas are the star here.
This chickpea curry takes only a few steps.
You can cook Chickpea Curry using 18 ingredients and 20 steps. Here is how you achieve that.
Ingredients of Chickpea Curry
- You need 2 tbsp of cocnut oil.
- Prepare 3 grams of caraway seeds.
- You need 4 clove of garlic (4 cloves=10-17g).
- It's 2 of medium onions (ca. 190g).
- It's 30 grams of peeled and slices fresh ginger (ca. 2 thumb-sized piece.
- You need 5 grams of oil.
- Prepare 3 grams of ground cinnamon (3g=1tsp).
- It's 5 grams of turmeric (5g=1tsp).
- It's 3 grams of curry powder (3g=1tsp).
- Prepare 2 grams of pepper (2g=1/2tsp).
- It's 4 grams of ground coriander (4g=1tbsp).
- It's 2 of medium quartered tomatoes (ca. 190g).
- It's 13 grams of salt (13g=2tsp).
- It's 6 grams of sugar (6g=1tsp).
- It's 425 grams of drained chickpeas.
- It's 200-400 grams of boiling water.
- It's of for a creamier taste:.
- Prepare of substitute ½ water with coconut milk.
First, you sauté the onion and the tomatoes together. Chickpea spinach curry is tastier and healthier than any take-away, at a fraction of the price, and is I love spicy curries, and especially chickpea ones. If you prefer a milder curry simply tamp down the. Curried Chickpeas - Serving Suggestions: Rice or Quinoa.
Chickpea Curry step by step
- In large frying pan heat enough oil of your choice to cover the bottom.
- Gently let caraway get hot and pop (lid might be helpful), but never let them burn.
- Garlic, onion and ginger into tmx and chop at 6 for 5sec.
- Add oil to tmx and program heat "varoma" for 3min at speed 1.
- Scrape down sides.
- Add cinnamon, turmeric, curry powder.
- Heat "varoma" for 4min at speed 1.
- Add cayenne or other spicy herb like chili or hot pepper and coriander.
- Blend for 3sec at speed 2.5.
- Add tomatoes, salt and sugar.
- Blend at 5 for 5sec and heat "varoma" 2min speed 1.5.
- Drain chickpeas (and keep the liquid - you have chickpea brine now! Which you can use e.g. for yummy chocolate chip cookies) https://cookpad.com/us/recipes/444580-vedgedouts-chocolate-chip-cookies.
- Carefully pour curry paste into frying pan with caraway seeds (will cause a lot of vapor!).
- Add chickpeas to frying pan.
- Mix well together and heat up to lower medium.
- Bring water to a boil, add to tmx, blend a bit (to get all left-over flavors out) and pour into frying pan.
- Cover and let simmer until consistency is to your preference.
- While simmering and thickening you may add up to about 300g of any other pre-cooked al dente veggies (potatoes, pumpkin, fresh spinach leaves, lentils). If you like, lighten up this dish with a shot of coconut cream. Especially good once a lot has been eaten and you add it to very thickened left-overs. Perfect!.
- Served with rice this is a lovely main dish.
- Chop fresh cilantro and add to dish, stir, serve.
Or you can serve the chickpea curry stew over spaghetti squash or a baked sweet potato (here's how to cook sweet potatoes). This Chickpea curry is slightly adapted from a recipe by Imma from Immaculate Bites, an African-Caribbean And this Chana Aloo Curry (Chana = chickpeas, Aloo = potatoes), is one such example. These super fast Curried Chickpeas with spinach are packed with flavor and nutrients, vegan, gluten-free, and filling! Here's how to make Chickpea Curry, one of my favorite pantry dishes of all time. If you're a fan of Keep sauteing the onions as they become coated in the curry powder.
