simpleveganblog.com
Chickpea Curry
Chickpea curry, one of my all-time favorite chickpea recipes. It's so creamy, flavorful, nutritious, easy, and ready in just 30 minutes.
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Instructions
- 01
Heat the oil in a large pot and cook the garlic, onion, and ginger over medium-high heat for 5 to 10 minutes or until golden brown, stirring occasionally.
- 02
Add the spices (curry, cumin, turmeric, coriander, black pepper, and red pepper flakes), stir, and cook for 1 to 2 more minutes.
- 03
Add the chickpeas, coconut milk, tomato paste, and salt. Stir and cook for about 10 minutes, stirring occasionally.
- 04
Remove from the stove, add the lime juice and coconut flour, stir and let it stand for 5 minutes before serving.
- 05
Serve immediately (I added some chopped, fresh cilantro on top) with some Basmati rice, naan or pita bread, and some more veggies on the side.
- 06
Keep the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months.
Nutrition
per serving · 1 serving
- Calories
- 256
- Protein
- 7g
- Carbs
- 18.8g
- Fat
- 17.2g
- Fiber
- 5.3g
- Sugar
- 2g
- Sat. fat
- 12g
- Sodium
- 339mg
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