Test Post #1342
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Vegan Chickpea Curry?
Rated 3.8 stars by 12 users
Category
Do it
Cuisine
asdadas dasd as
Author:
Patrick / ChatGPT
Difficulty
Hard
Spice
HOT
Testing
Ingredients
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan bread for serving
Directions
- Heat the vegetable oil in a large skillet or pot over medium heat.
- Add the chopped onion and cook until softened, about 3-4 minutes.
- Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- Add the diced red and green bell peppers to the skillet and cook for 3-4 minutes until they start to soften.
- Stir in the curry powder, ground cumin, ground coriander, turmeric, paprika, and cayenne pepper (if using). Cook for another minute to toast the spices.
Pour in the diced tomatoes and coconut milk, and bring the mixture to a simmer.
- Add the cooked chickpeas to the skillet and season with salt and pepper to taste.
- Let the curry simmer for 15-20 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Taste and adjust seasonings as needed. If you like it spicier, you can add more cayenne pepper.
- Serve the vegan chickpea curry over cooked rice or with naan bread.
- Garnish with fresh cilantro before serving.
Recipe Note
Enjoy your delicious and hearty vegan chickpea curry! This recipe is not only flavorful but also packed with protein and nutrients from the chickpeas and vegetables. It's perfect for a satisfying lunch or dinner option.