Chickpea and Vegetable Curry is a flavorful and satisfying dish that is perfect for vegetarians and vegans. It is made with a combination of chickpeas, vegetables such as bell peppers, tomatoes, onions, and spinach, and a flavorful blend of spices. The dish is typically served over rice and garnished with fresh cilantro or mint.
- 1 tablespoon oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 cups diced vegetables (bell peppers, tomatoes, onions, spinach)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
- 1 can chickpeas, drained and rinsed
- 1 cup coconut milk
- Fresh cilantro or mint, chopped (optional)
- In a large pot or Dutch oven, heat the oil over medium heat.
- Add the onion and garlic and sauté until softened.
- Stir in the diced vegetables, cumin, coriander, turmeric, cinnamon, salt and pepper, and sauté for another 2-3 minutes.
- Stir in the chickpeas and coconut milk, bring to a simmer and let cook for 20-25 minutes or until the vegetables are tender.
- Remove from the heat and let it cool for a few minutes before serving.
- Garnish with fresh cilantro or mint if desired.
- Serve over rice
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