Here's how Quick and Spicy Chickpea Curry (Vegan) can assist you in weight reduction
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Before you jump to Quick and Spicy Chickpea Curry (Vegan) recipe, you may want to read this short interesting healthy tips about Some Foods That Help Your Heart.
You already are aware that the body needs a healthy heart. After all, if your heart isn’t healthy then the rest of you isn’t going to be healthy also. You already know that if you want your heart to be healthy, you need to adopt a good and healthy lifestyle and work out on a regular basis. Are you aware, though, that there are several foods that can help you have a healthy heart? Keep reading to find out which foods are great for your heart.
Beans, unbelievably, are really good for your heart health. Sure, the after-effects of ingesting beans might not be the best for your nose, but they are extremely healthy for you. This does not mean, however, that merely ingesting beans will make your heart be much healthier or counteract the effects of unhealthy foods you might be eating. What we mean is that substituting in pinto beans or edamame for the chicken on your green salad or eating a soy burger instead of a beef hamburger is a superb idea. Fortunately, beans are very good tasting and you never know, you might prefer them to your beef and chicken.
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We hope you got benefit from reading it, now let’s go back to quick and spicy chickpea curry (vegan) recipe. To cook quick and spicy chickpea curry (vegan) you only need 11 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Quick and Spicy Chickpea Curry (Vegan):
- You need 1 Can Chickpeas (400g/240g drained)
- Provide 1 Red Onion
- Provide 3-5 Cloves Garlic (to taste)
- You need 5-6 Babycorn
- You need 2 Ramiro Peppers (or regular bell peppers)
- Take 15-20 g Ginger (to taste)
- Take 4-6 Green Chili Peppers
- Prepare 5-7 Cherry Tomatoes
- You need Hot Curry Powder
- You need Herbs and Spices
- Get Water
Instructions to make Quick and Spicy Chickpea Curry (Vegan):
- 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! 🙂
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