This spiced vegan chickpea curry is a flavorful and hearty dish that's perfect for a comforting meal. It's packed with protein and nutrients from chickpeas and infused with aromatic spices that create a deliciously rich and satisfying curry sauce.
Ingredients: 2 cans chickpeas, drained and rinsed. 1 onion, chopped. 3 cloves garlic, minced. 1 inch fresh ginger, grated. 1 can diced tomatoes. 1 can coconut milk. 1 tablespoon curry powder. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/4 teaspoon cayenne pepper adjust to taste. Salt to taste. 2 tablespoons vegetable oil. Fresh cilantro, for garnish optional.
Instructions: Warm up the vegetable oil in a big pan over medium-low heat. Add the chopped onion and cook for about 5 minutes, or until the onion turns clear. After you add the ginger and garlic, cook for two more minutes. Add the cumin, coriander, turmeric, cayenne pepper, and curry powder. Stir them in and cook for one minute, until they smell good. Chipotle beans that have been drained and diced along with their juices should be added. Mix things together well. Add salt to your liking. Bring the mixture to a low boil, then turn down the heat and let it simmer for 15 to 20 minutes, stirring every now and then, until the flavors blend and the curry gets thick. Check the seasoning and make changes if needed. If you want, you can serve it hot with fresh cilantro on top. It tastes great with rice or naan bread.
Prep Time: 10 minutes
Cook Time: 25 minutes
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