This recipe is full of flavor and goes along perfectly with a side of rice or naan!

Chickpea Curry [Vegan, Gluten Free]

Serves

6

Cooking Time

60

Ingredients

  • 2.5 tablespoons neutral oil
  • 1 cup chopped onion
  • 4 cloves minced garlic
  • 1/2 tablespoon minced ginger
  • 1/2 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon ground fenugreek
  • 1 teaspoon ground mustard seed
  • 1/2 teaspoon ground tuemeric
  • 1/2 teaspoon chopped dried curry leaves
  • 1/2 teaspoon ground clove
  • 1 tablespoon water
  • 2 cups cooked chickpeas
  • 1/2 tablespoon sea salt
  • 1 can full fat coconut milk
  • 3 tablespoons tomato paste

Preparation

  1. Over medium heat in a dutch oven or large skillet, add 1.5 tbsp oil. Once warm, add chopped onions. Cook until translucent and very soft (approx. 8 minutes).
  2. Add garlic and ginger and cook for another 3-4 minutes.
  3. Toss in the water and all of the spices. Stir quickly to ensure spices do not burn and water is well incorporated. Continuously stir gently for 1-2 minutes.
  4. Add cooked chickpeas, 1 tbsp of oil and salt. Cook for 15 minutes, stirring every once and a while.
  5. Lower heat to med-low and add in coconut milk and tomato paste, combine well. Cover and allow to cook for 20-30 minutes. Be sure to stir every once and a while.
  6. Remove from heat and add additional salt to taste if required. If desired, top with fresh cilantro and pour over Basmati rice.
 


Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.