Today is a recipe that I've been wanting to try for a long time: a vegan chickpea curry, with a delicious spicy flavor. The kitchen smells wonderful when you cook these spicy dishes and the aroma transports you to other countries and other cultures.
I chose this recipe for chickpea curry because it has coconut milk which I truly love. It is approaching the end of March but the warm weather where I live is already kicking in and with this temperature, it is not very tempting to cook very spicy hearty meals, but it is necessary to continue eating well.
Chickpea curry is very typical in Indian cuisine it is prepared in a very short time and you have a very healthy and complete meal, accompanying it with basmati rice or couscous.
Prep Time: 10 mins
Cook Time: 30 mins
Serves: 4
Ingredients:
1 tbsp coconut oil
1 large onion, thinly sliced
3 garlic cloves, minced
1-inch fresh ginger, minced
1 tbsp garam masala
1/4 tsp turmeric
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
1/4 tsp salt
300g diced tomatoes, fresh or tinned
350ml coconut milk
250g chickpeas
2 tbsp freshly squeezed lime juice
fresh coriander, chopped, for garnish
Instructions:
1. Heat the coconut oil in a large pan over medium-high heat. Add the onion with a pinch of salt. Cook, stirring frequently until the onion is softened and starting to brown.
2. Reduce the heat to medium and add garlic and ginger. Stir and cook for one minute, until fragrant. Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt. Cook for 30 seconds more to toast the spices.
3. Add the diced tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. Stir in coconut milk and chickpeas. Bring the mixture to a boil and then reduce the heat to low.
4. Simmer the curry for about 10 minutes or until reduced slightly and then stir in the fresh lime juice. Season to taste with a pinch of salt. Serve over rice and garnish with chopped cilantro.