Chickpea curry healthnut nutrition5/28/2023 ![]() Chickpeas date back thousands of years in the Middle East. Whichever way you prefer to say it is fine.Ĭhickpeas (or garbanzo beans) are a part of the legume family and are a popular food eaten around the world. Really, a chickpea and garbanzo bean are the same thing. It is a great option for meatless Monday, as it is 100% vegan. It is so easy to makes, tastes amazing and leaves me satisfied. This spinach and chickpea curry is my new favorite. Who here loves getting a fresh, healthy and delicious meal on the table in just 30 minutes? If you raised your hand you are in the right place, my friend! For a low carb version try cauliflower rice or quinoa.This aromatic vegan Spinach and Chickpea Curry is an easy and delicious weeknight dinner, ready in just 30 minutes! Grains: If you don’t have chickpeas substitute lentils or quinoa.Add other vegetables: I love adding potatoes, spinach, cauliflower and kale in addition to the chickpeas to bump up the nutrients.Add protein: If you are not worried about keeping this vegetarian feel free to add shredded chicken or shrimp to the curry.Serve immediately with lime wedges if desired. Serve: Take off of the heat and add in the fresh cilantro.Bring to a boil then simmer for 5 minutes. Simmer: Add water, coconut milk, chick peas.Cook tomatoes down to a thick paste over medium heat, about 15 minutes. Cook down tomatoes: Next add in turmeric, cumin, garam masala, curry powder and diced tomato. ![]() Add ginger, garlic and jalapeno and saute for one minute. Caramelize the onion: Add onion and salt and cook over medium heat until golden brown and caramelized, about 5-6 minutes.Add in cloves, bay leaf, cinnamon stick and green cardamom. Toast the spices: Add oil to a large saute pan and heat over medium high heat.Coconut Milk: Always make sure to give your can of coconut milk a good shake before opening!.Tomatoes: Are added to give the chickpea coconut curry a subtle sweetness and acidity.Aromatics: Diced onion, garlic and fresh ginger are added.You can omit if you would like the curry more mild. Dried Spices: Ground turmeric, bay leaves, garam masala, cumin and curry powder are used.You can also find it in the International isle of the grocery store or online! If you do not have green cardamom you can substitute 1/2 teaspoon of ground all spice. I get my green cardamom at my local farmers market. ![]() Green Cardamom: Has a great citrusy flavor and adds a bunch of flavor to this curry.Cinnamon Stick: You can also use 1/2 tsp ground cinnamon.If you do not have whole cloves you can substitute 3/4 teaspoon ground cloves. Cloves: I love using whole cloves in this recipe.Olive oil, vegetable oil or coconut oil would all work. ![]() This thickens up the curry and gives the dish a subtle sweetness.
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