Vegan Curry Chickpea Stew Food
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.
Provided by Iosune
Categories Main Dish
Time 30m
Number Of Ingredients 16
Steps:
- 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.
- Add the spices (curry, cumin, turmeric, coriander, black pepper, and red pepper flakes), stir, and cook for 1 to 2 more minutes.
- Add the chickpeas, coconut milk, tomato paste, and salt. Stir and cook for about 10 minutes, stirring occasionally.
- Remove from the stove, add the lime juice and coconut flour, stir and let it stand for 5 minutes before serving.
- 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.
- Keep the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 256 calories, Sugar 2 g, Sodium 339 mg, Fat 17.2 g, SaturatedFat 12 g, Carbohydrate 18.8 g, Fiber 5.3 g, Protein 7 g
VEGAN CURRY CHICKPEA STEW
I like this recipe because of its versatility. You can double the recipe and freeze what you don't use. You can also add more liquid (water and coconut cream) and make it saucier or add less liquid and make it thicker.
Provided by Mindful Nutrition
Categories Beans
Time 20m
Yield 4 cups, 2 serving(s)
Number Of Ingredients 9
Steps:
- Place onion in water and simmer until onions are clear.
- Add in tomatoes, garlic, water, salt. Cover and cook for 10 minutes.
- Add curry powder and stir.
- Add chickpeas.
- Cook for 5 minutes and turn off heat.
- Stir in coconut cream and juice of a lime.
- Ladle into bowls or pour over brown rice.
Nutrition Facts : Calories 548.3, Fat 4.9, SaturatedFat 0.7, Sodium 1816, Carbohydrate 112.1, Fiber 17.7, Sugar 7.1, Protein 17.8
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