Updated: Sep 18
You've Never Tasted Chickpea Curry Like This! Unlock the Flavors of India and Learn my Secret Ingredient for the BEST Vegan Curry Ever! Pin for later📌
Hey there, Veginners! Today, I'm thrilled to share an easy and delicious recipe that's incredibly close to my heart: chickpea curry!
This recipe whisks me back to the time I lived in India, the place where I started my own plant-forward journey. Ah, the fragrant spices, the aromatic curries, and the variety of flavors... just thinking about it makes me nostalgic.
Indian cuisine is a goldmine when it comes to scrumptious vegan options; it's a playground of flavors where you're never at a loss for something delicious that's plant-based. What makes my chickpea curry special, you ask? Well, I've got a secret twist. 🤫
Easy Chickpea Curry Recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
1 clove garlic, minced
1 onion, chopped
1 tablespoon olive oil
1 can diced tomatoes (no salt added) or 4-5 fresh tomatoes, diced
2 cans cooked chickpeas, drained and rinsed
1 cans cooked pinto beans, drained and rinsed
1 tsp vegetable stock paste
1 tbsp curry powder
2 bay leaves
Juice of 1 lime
Fresh cilantro leaves for garnish
A handful of fresh spinach leaves
Prepare your garlic and onions by mincing and chopping. Also, if you are using fresh tomatoes, go ahead and dice them.
Heat the olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, sautéing until the onions are translucent and the garlic is fragrant.
Add the diced tomatoes and mix.
Mix in the chickpeas, pinto beans, curry powder, and stock paste, and cook for 2 minutes.
Add the bay leaves and lime juice, then cover the pot and let it simmer on low heat for about 10-15 minutes. This allows all the flavors to combine and intensify. If the curry looks too thick, feel free to add a little water or tomato paste.
If you are using fresh spinach, stir it in a few minutes before the curry is done simmering. The residual heat will wilt the spinach.
Optionally, garnish with fresh cilantro leaves before serving. This curry pairs well with steamed rice, naan, or a side salad.
Nutritional Information (Per Serving)
Calories: 260-290 kcal
Protein: 12-14 g
Total Fat: 5-7 g
Saturated Fat: 0.7-1 g
Cholesterol: 0 mg
Carbohydrates: 40-45 g
Fiber: 12-14 g
Sugars: 4-6 g
Sodium: 200-300 mg
Potassium: 500-700 mg
So, did you notice the Pinto beans? Yep, they're my not-so-secret-anymore ingredient. I know, I know—Pinto beans in a chickpea curry is not something you'd typically find, but trust me, it's a game-changer. One day, I found myself short on chickpeas but decided to go ahead and throw in some Pinto beans. The result? A curry that tasted even better! Now, this is the only way I make this dish, and I have to say, it's transformed a classic into a unique experience.
I hope you enjoy making and eating this as much as I do. Remember, part of your plant-forward journey is getting creative in the kitchen! Got a spoonful of thoughts? Let me know what you think in the comments. Happy cooking! Love, Cheryl