How to Prepare Yummy Vegetarian Curry with Chickpeas

Vegetarian Curry with Chickpeas. Chickpeas (garbanzo beans), turnips, and corn combine in this warming meal. It's a meaty dish, with a hint of curry and cumin flavor. Serve on it's own or on some basmati rice.

Ridiculously tasty and nutritious - just look at all that protein! EASY coconut curry with chickpeas and Indian spices. This garbanzo bean curry skips the complicated steps but doesn't skimp on flavor! You can have Vegetarian Curry with Chickpeas using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Vegetarian Curry with Chickpeas

1. Prepare 200 ml of Chickpeas.
2. It's 1 of knob about 3-5 cm in length Ginger.
3. You need 1 medium of Onion.
4. You need 2 tbsp of Olive oil (or butter).
5. It's 1 tbsp of Curry powder.
6. You need 1 of Cinnamon stick (or powder).
7. It's 3 of leaves Bay leaves.
8. Prepare 100 grams of Canned whole tomatoes.
9. Prepare 1 tsp of Salt.
10. You need 1 tsp of Black pepper.
11. It's 1 of Cardamon.
12. You need 1 of Cumin seeds.

Try our easy vegetarian chickpea and squash curry for a healthy, vegetarian midweek meal. This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less saturated fat and fewer calories than regular coconut milk as. A vegan chickpea curry recipe for days when you want straight straightforward comfort food.

Vegetarian Curry with Chickpeas step by step

1. Soak the chickpeas for 6-8 hours in water. When they become plump, rinse well, then boil in a pot filled with fresh water until tender. Turn off heat once they can be pierced through easily with a skewer, then drain. Save the drained water to use later..
2. Mince the onion and garlic. Grate the ginger. Open the can of whole tomatoes. If using whole spices, crush and grind the spices at this stage..
3. Heat the olive oil (I used butter) in a sauce pan, add the ginger and cinnamon (I used 1 teaspoon cinnamon powder) and lightly sauté to bring out the fragrance..
4. Add the onion, then slowly sauté on low heat until translucent, just up to the point where they become browned. Remove the cinnamon stick..
5. Add the chickpeas, mix with the onion, then add about 100 g of the can of whole tomatoes (including the juice). Crush the tomatoes, then simmer on medium heat while stirring. If the water cooks off, add some of the boiled water from the chickpeas from Step 1..
6. Skim off the scum from the top, season with salt and pepper, add the curry powder and other spices, then simmer for about 30 minutes. Adjust the spice with pepper..
7. When the chickpeas can be crushed with chopsticks, and the onions have almost lost their shape, it is ready..

Add more chilli if you like it hot. Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chillies. Heat the oil in a saucepan over a medium heat and add the mustard seeds. The chickpeas are simmered with potatoes, sweet potatoes and carrots and coconut milk adds a creamy touch. Serve over a bed of rice or quinoa.