Vegetarian Chickpea Curry With Coconut Milk Food

VEGETARIAN CHICKPEA CURRY WITH COCONUT MILK

Steps:

• Heat oil in a skillet over moderate heat.
• Add the onions, ginger, and garlic. Simmer until fragrant, stirring often to prevent browning; about 2 minutes.
• Add the chickpeas and drained tomatoes. Simmer for about 5 minutes, stirring occasionally.
• Add the torn up spinach and cook until it's wilted down. Depending on the size of your skillet, you may want to add one handful at a time.
• Add the coconut milk, curry paste, curry powder, turmeric (if using), and salt. Stir until the paste has dissolved and the seasonings have mixed in well. This may take about 2-3 minutes of constant stirring and folding.
• Let the curry simmer for about 10 minutes, stirring occasionally.
• Remove from heat and serve with warm naan, pitas, rice, or on its own.

VEGAN CHICKPEA CURRY WITHOUT COCONUT MILK

Steps:

• Drain and rinse chickpeas under cold running water. Place in a bowl, cover with cold water, and stir in baking soda. Soak for 10 minutes. Drain and rinse thoroughly.
• Heat oil in a pot and cook onion until soft and translucent, about 5 minutes. Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Cook and stir until spices are well absorbed by the onion, about 2 minutes.
• Add tomatoes and frozen spinach; stir to combine. Add chickpeas and stir gently. Simmer until flavors are well combined, about 20 minutes. Add a little water if sauce is too thick.