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