Easy Tasty and Delicious Curry Chickpeas
Easy,Tasty and Delicious Curry Chickpeas.
Equipment
- 1 stock pot
Ingredients
- 1 tbsp olive oil extra virgin
- 1 large onion diced
- 2 cloves garlic minced
- 1 inch ginger (2/1/2 cm) piece, peeled and grated
- 3 tbsp curry
- 1 tsp salt
- 1 tsp black pepper
- 2 cups tomato fresh, diced
- 15 oz chickpeas (425g), drained and rinsed, 2 cans
- ½ cup water (120mL)
- 1 medium jalapeno or green chile, seeded and sliced (optional)
- 1 tbsp vegan yogurt (optional)
Instructions
- Heat olive oil in a large stock pot over medium-high heat.
- Add onion. Cook the onion until it becomes translucent and begins to brown for about 3 to 5 minutes.
- Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender for 3 to 4 minutes.
- Add salt, and pepper then continue to cook for 1-2 minutes.
- Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
- As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
- Once covered, cook for 15 minutes while stirring occasionally.
- Remove pot lid, reduce heat to low. Simmer over low heat for 1 to 2 minutes.
- Serve over basmati rice or with a side of naan.
- Slice one avocado and lay on top of rice and chickpeas.
- Add tablespoon of plain vegan yogurt.
- Enjoy this delicious meal.
Nutrition
Calories: 255kcalCarbohydrates: 38gProtein: 11gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 597mgPotassium: 569mgFiber: 10gSugar: 10gVitamin A: 2463IUVitamin C: 21mgCalcium: 96mgIron: 4mg
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