Indian Chickpea Curry is Great For Lunch

By
Amanda C
-

Everyone seems to be obsessed with Indian food, so we wanted to deliver a recipe that is both easy and fast. This chickpea curry will take half an hour of your time and it can serve 2 to 4 people.

Ingredients:

  • 1 teaspoon curry powder
  • 1 15-oz can of chickpeas
  • 1/2 teaspoon turmeric powder
  • 1/2 chopped onion
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons tomato paste
  • 2 cloves chopped garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 tablespoon lime juice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon coconut flour
  • 1-inch piece chopped ginger root
  • 1/2 teaspoon salt
  • 1 14-oz can full-fat coconut milk
  • 1/8 teaspoon red pepper flakes
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Ground Almond Chickpeas Curry bowl ? . Sharing this super simple, healthy and comforting chickpeas curry, just need few ingredients to prepare for the dish. Ingredients: . 1 can chickpeas 1 can red kidney beans 3 clove garlic minced 1 inch ginger finely chopped 1 onion diced 2 tbsp curry powder 1/4 tsp tumeric powder 2 tsp chilli powder 1/4 tsp cumin seed 200 ml almond milk 2 tbsp ground almond 3 bird eye chillies 2 tsp brown sugar Salt and pepper for taste 1 tbsp lime juice Coriander and rice for serving . Heat oil in a pan and add in the garlic, onion and ginger then sauté till fragrant. Secondly add in the cumin seed, curry powder, tumeric and chilli powder. Follow by adding the almond milk while let it cook on low heat for 5 minutes. Once boiled add in the chickpeas, red kidney beans, brown sugar, lime juice, salt and pepper for taste. Lastly add in the ground almond into the curry, stir and simmer for 5 minutes. Finally remove from the heat and serve with rice with having coriander on it. It’s best to eat while it still hot. . . #chickpeacurry #healthyeating #theveganclubs #theveganbuzz #vegancanteen #thrivemags #veganfoodlover #veganbowl #bestofvegan #goodoldvegan #veganvultures #easyrecipes #thefeedfeedvegan #food52 #foodie #foodphotography #foodstagram #plantbased #veganfoodlover #veganismo #thefeedfeed #eatrealfood @bestofvegan @thevegansclublifestyle @thrivemags @veganvultures @goodoldvegan

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Instructions:

  1. Start cooking the onion and ginger together with oil for 5 to 10 minutes.
  2. Next, include the coriander, turmeric, curry, red pepper flakes, and black pepper. Mix everything together and continue cooking for 1 to 2 minutes.
  3. During the following step, you need to pour in the chickpeas, salt, tomato paste, and coconut milk. Let the chickpea curry cook for 10 more minutes. Don’t forget to mix several times during those 10 minutes.
  4. Place the pot on the side, then include the coconut flour and lime juice. Mix, and let it cool down for 5 minutes.
  5. Serve it with coriander and you can always add a side such as rice.