Chickpea Curry

Meatless Monday just got a whole lot better with Chickpea Curry. This recipe is easily adaptable to a vegan recipe by using vegetable stock instead of chicken stock.

This is a quick weeknight dinner that won’t leave anyone missing the meat. I wasn’t really a fan of chickpeas until a few years ago. And, in fact, I don’t think I had many so I didn’t really know what I was missing. Of course, the first time I tasted chickpeas was in a traditional hummus dip. I liked hummus dip so I figured I would like chickpeas. And my hunch was right!

One of my favorite ways to eat chickpeas is roasted with parmesan cheese. I have a great recipe for roasting them that you can find here. They turn our perfectly crispy and they’ve become one of my favorite TV watching snacks. Back to this curry – you can eat this as a formal meal or you can use mini Nann bread or pita and eat it by dipping the bread into the rice and the curry. Guess how I like to eat it? Probably an easy guess – with the Nann bread of course (insert big smile).

However you plan to eat it, I’m sure you will love it. And don’t forget, it’s great for your Vegan friends too – just swap the 1/4 cup of chicken stock for a 1/4 cup of vegetable stock – now everyone is happy.

Chickpea Curry

Meatless Monday just got a whole lot better with Chickpea Curry. This recipe is easily adaptable to a vegan recipe by using vegetable stock instead of chicken stock.

• Author: krazykitchenmom
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x

Scale 1x2x3x

Ingredients

• 1–13.5 ounce (400 milliliters) can of coconut milk
• 1– 29 ounce (822 grams) can of chickpeas
• 2 TBS extra virgin olive oil
• 1/2 red bell pepper, diced small
• 1/2 small onion, diced small
• 3 small carrots, diced
• 2 TBS curry powder (I use Madras curry powder which is extra hot)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon garam masala
• 1/4 teaspoon turmeric
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 cup chicken or vegetable stock
• 2 teaspoons mango chutney (optional)
• 1/4 cup yellow raisins (you can also use black raisins)
• Cilantro for garnish

Instructions

1. Rinse chickpeas in cold water.
2. In a large stockpot, heat olive oil over medium heat.
3. Add onions and red bell pepper.
4. Cook on medium heat for 3-5 minutes.
5. Add curry powder, garam masala, turmeric, cumin, and salt.
6. Stir and cook spices with onions and peppers for about 2 minutes.
7. Add stock.
8. Add carrots.
9. Add chickpeas and coconut milk.
10. Stir in mango chutney and raisins.
11. Cook on medium heat for 30 minutes.
12. Garnish with cilantro and serve with rice.