Happy new year guys! I kicked Veganuary off yesterday on Instagram (@prettybrownvegan) and on my YouTube Channel (here). For day two I decided to show how versatile Chickpeas can be! In addition to this Chickpea Curry, which is smooth and amazingly good, I also uploaded a recipe for a Chickpea based Pasta.
Curry was one of the first dishes that helped me realize I could really commit to this Vegan thing! There are so many different flavors of curry, and, twice as many combinations of veggies to load them up with. This simple curry is as good as it looks, and, doesn't require much skill to make.
What You Need:
Olive Oil for Frying
1 Yellow Onion, Chopped
1 Can Chickpeas, Drained and Rinsed
3-4 Cloves Garlic, Chopped Fine
Thumb Sized fresh Ginger, Chopped Fine
2 TSP Paprika
2 TSP Ground Turmeric
1 1/2 TSP Ground Coriander
1 TSP Ground Cumin
1 15 OZ Can Crushed Tomatoes
1 1/3 Cup Vegetable Broth
2/3-1 Cup Coconut Cream
Generous Amount of Sea Salt to Taste
Ground Black Pepper
Rice for Serving
Lets Do This:
Heat oil in skillet. Cook Onion until translucent. Add in your Chickpeas. Cook until soft.
Add in Ginger and Garlic. Cook 2-3 minutes.
Add in Spices and cook until the smell of the Spices fill the air.
Add Tomatoes and Broth. Simmer. Stir in Coconut Cream. Simmer additional 10-15 minutes.
Season with Salt and Pepper to Taste.