Vegan Green Chickpea Curry is a healthy, hearty dish. It is creamy, earthy, & bursting with spices. The curry works with green chickpeas, also referred to as young garbanzo beans. They are tender, delightfully fresh, & subtly sweet. Vegan Green Chickpea Curry pairs beautifully with either rice/flatbread. The sauce adheres to each chickpea. There is plenty of flavor, though it stops short of being overly spicy. This curry is a simple pantry item & is fresh herb-based. It’s healthy & comforting. Feel free to toss in some vegetables/greens as well. It’s vegan, gluten-free, & wholesome. Serve it warm & hot.
DATA
- Ten minutes for preparation
- 20 minutes is the cooking time.
- 30 minutes in total.
- One bowl is the serving size.
- Food: Indian-inspired Course: Main Course Dish Preparation Technique: Stovetop
- Vegan diet
- 4 servings are produced.
- Easy in difficulty
APPAREL
- Large saucepan or non-stick skillet
- A cutting board
- A sharp blade
- Wooden spatula or spoon
- If using canned coconut milk, use a can opener.
- Measurement spoons and cups
- For a creamy texture, a blender or immersion blender is optional.
INGREDIENTS
- One teaspoon of grated ginger
- Two cups of fresh or frozen green chickpeas
- One tablespoon of coconut or olive oil
- 1 little onion, diced finely
- A large tomato, chopped
- Two minced garlic cloves
- Half a teaspoon of powdered turmeric
- One teaspoon of powdered cumin
- A single tablespoon of powdered coriander
- Half a teaspoon of chili flakes (optional)
- To taste, add salt.
- Half a cup of coconut milk in a can
- One teaspoon of garam masala
- 1/2 a cup of vegetable broth or water
- One tablespoon of lemon juice
- Two teaspoons of freshly cut cilantro, for garnish
NOTES ON INGREDIENTS
Green chickpeas:
- Use frozen as well as fresh green chickpeas. After boiling and soaking you can it dry only.
Oil:
- More taste is added with coconut oil. The olive oil also works well.
Spices:
- You can add /omit chili flakes to change the intensity.
Coconut milk:
- Gives it a creamy texture. Depending on your desire, use full-fat / light-fat.
Tomato:
- A fresh tomato gives the sauce substance. If necessary, you can use canned.
Cilantro:
- Finishes with brightness.
INSTRUCTIONS
- First, heat oil in a large skillet over medium heat.
- Put in the chopped onion. Sauté till tender, three to four minutes.
- Include the ginger and garlic. Cook for 30 seconds.
- Adding the chopped tomato. Cook for about four minutes, till it’s mushy & pulpy.
- Include the garam masala, cumin, coriander, & turmeric.
- Give the tomato base a good mix to incorporate the seasonings.
- Stir in the green chickpeas. Coat them with the seasonings by stirring.
- Add broth as well as water. Heat it to a low simmer.
- Pour in coconut milk and stir thoroughly.
- Simmer the curry for eight to ten minutes.
- Blend a portion of the curry to get a smoother texture.
- Pour in lemon juice and salt.
- If necessary, taste & adjust the seasoning.
- Take it off the heat & let it rest for two minutes.
- Add some shredded cilantro as the finishing touch.
- Distribute hot with bread/the rice.
TIPS
- Rinse the frozen chickpeas in warm water before using.
- You may mix half of the curry/cook it longer for a richer curry.
- For added nourishment, include kale or spinach.
- For a reduced-fat version, use light coconut milk.
- To provide extra heft, stir in some cooked potatoes.
INFORMATION STORAGE
FRIDGE:
- Keep the chilled curry in the freezer in a sealed bag. It lasts for three to four days.
Freezer:
- Keep very little in the freezer for as long as two months. Thaw in the freezer overnight.
FAQs
Can I use chickpeas from a can?
- They’re not green, but you can. The flavor of green chickpeas is finest when they are fresh/frozen.
How warm is this?
- Soft. Add additional chili flakes if you want it hotter.
Can I prepare something in advance?
- Indeed. It tastes even better the next day & stays nicely in the fridge.
What can I serve with this?
- Naan bread, brown rice/cooked basmati rice are all good choices.
Is keeping this in the freezer safe?
- Indeed. Partially freeze & reheat over low heat.
NUTRITION
Calories: 220
Carbs: 26g
Fiber: 8g
Protein: 9g
Fat: 10g
Saturated Fat: 5g
Sugar: 5g
