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Chickpea Curry Vegan Recipe


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  • Author: khaoula belabess
  • Total Time: 35 minutes
  • Yield: 4 Serving 1x
  • Diet: Gluten Free

Description

This Chickpea Curry is a vibrant and hearty dish that combines the rich flavors of coconut milk, spices, and fresh vegetables. It’s easy to prepare and perfect for a weeknight dinner, offering a delightful plant-based option for anyone looking to enjoy healthy, flavorful food.


Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 can (14 ounces) coconut milk
  • 1 can (14.5 ounces) diced tomatoes
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  • Heat olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
  • Add the diced bell peppers and cook for another 2-3 minutes until they begin to soften.
  • Stir in the chickpeas, coconut milk, diced tomatoes, curry powder, turmeric, cumin, salt, and pepper. Bring to a simmer.
  • Reduce heat to medium-low and let simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
  • Remove from heat and garnish with chopped cilantro before serving.

Notes

  • Adjust the spices to your taste preference.
  • For extra heat, add a pinch of cayenne pepper or diced chili peppers.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: main course
  • Method: Stovetop
  • Cuisine: indian

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 4g
  • Sodium: 250mg
  • Fat: 16g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 9g
  • Protein: 9g
  • Cholesterol: 0mg