Find all the most effective Chickpea Curry recipes on the web in the one cease site that is cooking guide. Whether or not you're searching for an impressive appetizer, an elaborate meal, or a fast and simple Chickpea Curry , you can find the recipes and advice you need. We provide you only the perfect Chickpea Curry recipe here. We also have wide variety of recipes to try.
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We hope you got benefit from reading it, now let’s go back to chickpea curry recipe. To make chickpea curry you only need 18 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to cook Chickpea Curry:
- Take 2 TBSP Canola / Peanut / Vegetable Oil,
- Use 1 Red Onion Thinly Sliced,
- Provide Pinch Sea Salt,
- You need Pinch Black Pepper,
- Prepare 3 Cloves Garlic Finely Minced,
- Get 2 TSP Bengal Style Garam Masala,
- Get 1 TBSP Madras Curry Powder,
- Use Pinch Cayenne,
- You need 14.5 oz Chickpeas Canned Drained,
- Take 14.5 oz Tomatoes Canned Diced,
- You need 14.5 oz Coconut Milk,
- Get 2 TBSP Maple Syrup,
- Prepare 2 TBSP Pic's Peanut Butter
- You need Fresh Lemon Juice, 1/2 Lemon
- Get Fresh Lemon Zest, 1/2 Lemon
- Use Cauliflower Couscous, 4 Servings
- You need Vegan-Friendly Pita Homemade or Store-Bought, For Serving
- Use Coriander Coarsely Chopped, For Garnishing
Instructions to make Chickpea Curry:
- You can use store-bought vegan-friendly pita or visit: https://www.fatdough.sg/post/2018/10/03/greek-pita-bread Replace the milk with any dairy-free milk for a vegan option.
- Pls visit: https://www.fatdough.sg/post/couscous-sweet-potato-boats for the couscous recipe.
- Pls visit: https://www.fatdough.sg/post/madras-curry-powder for the curry powder recipe.
- Pls visit: https://www.fatdough.sg/post/2019/11/21/bengal-style-garam-masala for the garam masala recipe.
- In a sauce pot over medium heat, drizzle oil. - - Once the oil is heated up, add in the onion. - - Season with salt and pepper.
- Saute until onions are caramelized. - - Add in garlic. Saute until aromatic. - - Add in the garam masala, curry powder and cayenne. - - Saute until aromatic.
- Add in chickpeas, tomatoes and coconut milk. - - If you are using fresh chickpeas, soak them in water overnight. - - Stir to combine well and deglaze the bottom of the pot. - - Bring it up to a simmer and turn the heat down to low.
- Cover and simmer for about 10 mins. - - Stir occasionally to prevent burning. - - Add in maple syrup and peanut butter. - - Taste and adjust for seasonings with salt and pepper.
- Give it a quick stir. - - Remove from heat. - - Finish the curry off with lemon juice and zest.
- Give it a final stir. - - Spoon over some cauliflower couscous or pita bread. - - Sprinkle some coriander over the top. - - Serve immediately.
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