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Before you jump to Chickpea Curry recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Snacks.
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You will find lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. When you make the decision to be healthy, it’s simple to find just what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to chickpea curry recipe. You can cook chickpea curry using 18 ingredients and 10 steps. Here is how you do it.
The ingredients needed to make Chickpea Curry:
- You need 2 TBSP of Canola / Peanut / Vegetable Oil,.
- Provide 1 of Red Onion Thinly Sliced,.
- Prepare Pinch of Sea Salt,.
- You need Pinch of Black Pepper,.
- Prepare 3 Cloves of Garlic Finely Minced,.
- Use 2 TSP of Bengal Style Garam Masala,.
- Get 1 TBSP of Madras Curry Powder,.
- Get Pinch of Cayenne,.
- Use 14.5 oz of Chickpeas Canned Drained,.
- You need 14.5 oz of Tomatoes Canned Diced,.
- Take 14.5 oz of Coconut Milk,.
- Provide 2 TBSP of Maple Syrup,.
- Take 2 TBSP of Pic's Peanut Butter.
- Provide of Fresh Lemon Juice, 1/2 Lemon.
- Use of Fresh Lemon Zest, 1/2 Lemon.
- Prepare of Cauliflower Couscous, 4 Servings.
- Use of Vegan-Friendly Pita Homemade or Store-Bought, For Serving.
- Provide of Coriander Coarsely Chopped, For Garnishing.
Instructions to make Chickpea Curry:
- You can use store-bought vegan-friendly pita or visit: https://www.fatdough.sg/post/2018/10/03/greek-pita-bread Replace the milk with any dairy-free milk for a vegan option..
- Pls visit: https://www.fatdough.sg/post/couscous-sweet-potato-boats for the couscous recipe..
- Pls visit: https://www.fatdough.sg/post/madras-curry-powder for the curry powder recipe..
- Pls visit: https://www.fatdough.sg/post/2019/11/21/bengal-style-garam-masala for the garam masala recipe..
- In a sauce pot over medium heat, drizzle oil. Once the oil is heated up, add in the onion. Season with salt and pepper..
- Saute until onions are caramelized. Add in garlic. Saute until aromatic. Add in the garam masala, curry powder and cayenne. Saute until aromatic..
- Add in chickpeas, tomatoes and coconut milk. *If you are using fresh chickpeas, soak them in water overnight.* Stir to combine well and deglaze the bottom of the pot. Bring it up to a simmer and turn the heat down to low..
- Cover and simmer for about 10 mins. *Stir occasionally to prevent burning.* Add in maple syrup and peanut butter. Taste and adjust for seasonings with salt and pepper..
- Give it a quick stir. Remove from heat. Finish the curry off with lemon juice and zest..
- Give it a final stir. Spoon over some cauliflower couscous or pita bread. Sprinkle some coriander over the top. Serve immediately..
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