Quick and Spicy Chickpea Curry (Vegan). Packed with flavour, not too spicy, and perfect as a meal or side dish. We love Indian-style meals, and over the years, this chickpea and spinach curry recipe has quickly become a family-favourite. My pantry is usually well-stocked up with beans, rice, tomatoes, and.
There are days when we are all in a hurry and we just don't have much time to cook. Our vegan chickpea curry is packed full of protein, fibre and iron. Most of the time being a vegetarian is exceptionally easy, but I don't mind admitting that occasionally I really do crave a meat-based meal. You can cook Quick and Spicy Chickpea Curry (Vegan) using 11 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Quick and Spicy Chickpea Curry (Vegan)
- It’s 1 Can of Chickpeas (400g/240g drained).
- Prepare 1 of Red Onion.
- Prepare 3-5 Cloves of Garlic (to taste).
- Prepare 5-6 of Babycorn.
- Prepare 2 of Ramiro Peppers (or regular bell peppers).
- You need 15-20 g of Ginger (to taste).
- Prepare 4-6 of Green Chili Peppers.
- It’s 5-7 of Cherry Tomatoes.
- You need of Hot Curry Powder.
- You need of Herbs and Spices.
- It’s of Water.
In my younger, less aware days I ate a lot of meat, and didn't even think about where it. The spices really make this dish and I encourage you to use all of them. We used a garam masala powder but you can also use a curry powder. The cumin and coriander powder complement the garam masala perfectly while a dash of cayenne pepper adds a little extra heat and the turmeric adds a little color.
Quick and Spicy Chickpea Curry (Vegan) instructions
- Dice the red onion, garlic cloves, babycorn (split in two and cut into medium-sized pieces – see photo), Ramiro peppers (medium-sized pieces), ginger (into small cubes), green chili peppers and cherry tomatoes (cut each in half). Drain the chickpeas and rinse them with water..
- Coat a frying pan or wok with olive oil and heat it up. Add the diced onion, garlic, babycorn, Ramiro peppers, ginger, green chili peppers and cherry tomatoes all at once to the pan. Simmer over medium-high heat until the vegetables slightly soften up (not too much)..
- Slightly reduce the heat. Add hot curry powder to the pan (generously, to cover all of the ingredients). Add salt and pepper, as well as various herbs and spices (I recommend: plenty of turmeric, chili flakes, garam masala if you have it, chives). Mix it all together and let it simmer for a minute..
- Add the chickpeas to the pan and mix it all together. Add a small amount of water (around 1dl) to the pan and let it simmer while occasionally stirring the ingredients. When the water slightly evaporates and the sauce gets a slightly thicker consistency, add 1dl more and repeat. When the water evaporates again and the sauce is slightly thicker (and not runny). There should be a fairly generous amount of sauce around the ingredients, but it shouldn't cover them..
- If your sauce covers the ingredients, let it evaporate a bit more (reduce it). If there's not enough of the sauce, repeat step 4 (add some water and let it evaporate). Ideally, you want to get it right in the first or second try (to preserve the flavour and avoid diluting it with water)..
- When the sauce is right, turn off the heat. Serve with basmati rice, naan bread or without a side. Enjoy your meal! 🙂.
Why This Vegan Coconut Chickpea Curry Recipe Is So Good. The coconut cream makes this chickpea curry super, super rich. I use lots of it here to keep the sauce ultra creamy. This chickpea curry recipe blends together a few spices that keep the dish rich but not too spicy. That makes it super versatile for just about anyone.