Easy Curry Chickpeas Recipe

This Easy Chickpea curry is the perfect weeknight dinner: it’s quick and easy to make, it comes together in one pot. This dish has serious flavor, but it doesn’t require any hard-to-find spices, and it’s loaded with protein and fiber! You won’t miss the meat in this vegan-friendly dish. I used a mix of curry powder and tikkia masala powder together as the base. Tomatoes are a crucial part of the sweet, tangy, and savory background notes for the garbanzo/chickpea beans here, so please don’t leave them out . As well as the coconut milk.

Serves 4-6

Ingredients:

• 1 tbsp grapeseed

• 1 large yellow onion chopped

• 2 cloves garlic minced

• 1 tbsp Tikkia Masala

• 1 tbsp Curry Powder

• 1/4 tsp pepper

• 1/4 tsp salt

• 1/4 tsp Ochio Roios Complete seasonings

• 1 vegetable bullion cube

• 3 carrots , sliced 1/2 inch thick

• 1 russet potato, chopped

• 1/2 red bell pepper; chopped

• 2-3 fresh tomatoes, chopped

• 1 can coconut milk

• 2 cups of chickpeas-fresh

• 2 tbsp green seasoning

• 4 cups water

• 1 scotch Bonnet pepper -optional

• 1 can coconut milk

1. In a large, heavy bottomed pot heat the oil over medium-low. Add grape seed oil , curry powder , tikkia masala and garlic toast the spices for 2 minutes. Add the onions, carrots, red bell pepper season vegetables with spices listed stirring occasionally, about 5 minutes. Add chickpeas, green seasoning and tomatoes. Cover beans with 4 cups of water. Cook for 21/2 hours then add potatoes. Cook for another 30 minutes or until beans are softened.

2. Add scotch bonnet pepper .Pour in the coconut milk . Stir and reduce to low heat. Let simmer until the sauce is thickened about 10 minutes, stirring occasionally. Season with salt and pepper to taste, and adjust other seasonings as necessary.

3. Eat over rice- I used black rice.