Chickpea Curry

This curry just tops everything and it has quickly gotten to be one of my favorite meals. True enough we have now tried this recipe over and over again, always improving or changing things as we go. Well, and now it is finally pretty much perfect, or so I think. I also find this recipe really fun and soothing to make as it is easy but the end result just leaves you stunned and craving for more. And while this recipe seems perfect to me now, I have to tell you, the last time we made this curry, I screwed up the spice level so badly! Believe me when I tell you that Isabel, myself, and my dad are not sensitive when it comes to spicy food, but this time we were all so overwhelmed we had to change the seasoning level. So don’t worry if you are not a big ‘spicy-food’ fan, we have now adjusted the recipe and I would say that it is good for everyone's taste buds.

Chickpea Curry Ingredients

• Chickpeas - Chickpeas are obviously the star of this recipe and they are what makes this curry so incredibly nutritious and tasty.

• Tomatoes - The addition of tomatoes gives this curry its lightness and also balances out the coconut milk. Plus, it gives the curry an ultra-tasty, slightly juicy taste.

• Vegetables - Although we mainly used broccoli and carrots, in the end it's still up to you. However, it is definitely a must! Don't skip your veggies !!!

• Coconut Milk - This is what gives the whole curry it's delicious creaminess and richness.

• Spices - The spices we use are fairly simple which makes this curry convenient for an every night dinner.

Chickpea Curry Tips

• Garnish - Serve your curry with freshly cut cilantro, some chopped onions, and lots of finely cubed ginger.

• Heat - Simply throw some chili flakes or cayenne pepper along with the other spices into the pot.

• Serving - You can serve fresh, vegan naan to this curry as it perfectly suits this recipe! However feel free to use whatever you desire… even leftover grains are great - plus it makes sure you won’t have to throw out food!

• Vegetables - Broccoli, cauliflower and carrots (etc.) soak up the rich liquid of this curry perfectly. So, if you don't know which vegetables to add, these are highly recommended.

Ingredients

Easy - 4 to 6 servings - 45 minutes

• 2 tbsp Vegetable Oil

• 1 Small White Onion, chopped

• 3 tbsp Ginger, minced

• 1 can of Crushed Tomatoes (796ml)

• 1 Carrot, chopped

• 1 ½ cup Broccoli, chopped

• ½ tbsp + ½ tsp Salt, or more for taste

• 5 cups Chickpeas, soaked and ready to use

• 5 Garlic Cloves, minced

• 1 tbsp + ½ tsp Masala Mixture

• 1 tbsp + 1 tsp Ground Coriander

• ½ tbsp Cayenne

• 1 tbsp + ½ tsp Yellow Curry Powder

• 1 can Coconut Milk (400ml)

• 1 ½ cup Water

• 1 Small Lime, juiced

Instructions

1. In a pot, heat the vegetable oil. Add onions, ginger, tomatoes, vegetables, and salt .Stir together. Lower the heat to allow the onions and the veggies to get soft and for the tomatoes to release its liquids.

2. Then, add the chickpeas, garlic, masala, coriander, cayenne, and curry powder. Stir until combined.

3. Pour in the coconut milk, water and lime juice and bring to a boil while stirring.

4. Further, reduce to medium heat again to let the curry simmer for approximately 15 - 20 minutes.

5. Taste Check; Taste to examine whether the curry needs more of something (spices, salt, extra time, etc.) or not.

6. Remove from heat.

7. Garnish, serve and enjoy while it's warm!