Chickpeas, also known as garbanzo beans, are a versatile legume that are packed with protein and fiber, making them an excellent choice for vegans and vegetarians.
This recipe features a savory blend of spices and creamy coconut milk, resulting in a dish that's both satisfying and comforting.
Ingredients:
- 2 cans of chickpeas, drained and rinsed
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp coconut oil
- 1 can of coconut milk
- 1 cup of vegetable broth
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/4 tsp black pepper
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
Method:
In a large pot or Dutch oven, heat the coconut oil over medium-high heat.
Add the chopped onion and cook until it becomes translucent, about 5 minutes.
Add the minced garlic and grated ginger and cook for another 1-2 minutes, stirring frequently.
Add the curry powder, ground cumin, ground coriander, turmeric powder, smoked paprika, salt, and black pepper, and stir until fragrant, about 1-2 minutes.
Pour in the coconut milk and vegetable broth, and stir until combined.
Add the drained and rinsed chickpeas to the pot and stir to combine.
Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the sauce has thickened and the chickpeas are tender.
Remove from the heat and stir in the lime juice.
Serve the vegan chickpea curry over rice, garnished with fresh cilantro.
This vegan chickpea curry recipe is perfect for a quick and easy weeknight dinner, or for meal prepping ahead of time. It's also a great option for those who follow a plant-based diet, or anyone who wants to incorporate more meatless meals into their routine.
If you're looking for a flavorful and comforting vegan meal, give this chickpea curry recipe a try. Your taste buds will thank you!
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