Easiest Way to Make Perfect 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! Most of the time being a vegetarian is exceptionally easy, but I don't mind admitting that occasionally I really do crave a meat-based meal. EASY coconut curry with chickpeas and Indian spices. You can have Vegetarian Curry with Chickpeas using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vegetarian Curry with Chickpeas

1. You need 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. Prepare 2 tbsp of Olive oil (or butter).
5. You need 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. You need 1 tsp of Salt.
10. Prepare 1 tsp of Black pepper.
11. You need 1 of Cardamon.
12. Prepare 1 of Cumin seeds.

Enjoying this vegan chickpea curry made me realize how awesome comfort food is and also how much I love it. I am a huge fan of Indian food and Vegan chickpea curry with eggplant and coconut. A vegan chickpea curry recipe for days when you want straight straightforward comfort food. Add more chilli if you like it hot.

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..

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. This vegetarian curry is one of those foods where carnivores truly don't miss the meat. (I am, of course, referring to myself 🙂 ) And it's super Ingredients in Chickpea Potato Curry. A great tasting curry from scratch will always call for a fair few spices. However, the really nice thing about this curry.