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Before you jump to Chickpea Curry recipe, you may want to read this short interesting healthy tips about Apples Could Certainly Have Huge Benefits For Your Health.
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To sum up, I guess an apple a day definitely can keep the doctor away and now you know why. Something you should understand is that we only mentioned a handful of the benefits of eating apples. You will be able to discover many more benefits with regard to your health when it comes to apples. I am hoping that the next time you go to the food store you end up getting plenty of apples. These apples could end up helping you to live a longer and healthier life.
We hope you got benefit from reading it, now let’s go back to chickpea curry recipe. You can cook chickpea curry using 18 ingredients and 10 steps. Here is how you do it.
The ingredients needed to cook Chickpea Curry:
- You need 2 TBSP Canola / Peanut / Vegetable Oil,
- Prepare 1 Red Onion Thinly Sliced,
- Take Pinch Sea Salt,
- You need Pinch Black Pepper,
- Take 3 Cloves Garlic Finely Minced,
- Prepare 2 TSP Bengal Style Garam Masala,
- Use 1 TBSP Madras Curry Powder,
- Use Pinch Cayenne,
- Provide 14.5 oz Chickpeas Canned Drained,
- Get 14.5 oz Tomatoes Canned Diced,
- Prepare 14.5 oz Coconut Milk,
- Take 2 TBSP Maple Syrup,
- Prepare 2 TBSP Pic's Peanut Butter
- Provide Fresh Lemon Juice, 1/2 Lemon
- Provide Fresh Lemon Zest, 1/2 Lemon
- Prepare Cauliflower Couscous, 4 Servings
- Provide Vegan-Friendly Pita Homemade or Store-Bought, For Serving
- Use Coriander Coarsely Chopped, For Garnishing
Steps 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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