Chickpea Curry

Chickpea Curry – a light and hearty vegetarian dish with complex and deep flavors using ingredients that might be readily available in your pantry. It’s so good; you wouldn’t think of adding some meat in it!

Course Main

Cuisine Indian

Cook Time 25

Total Time 25

Servings - 5 people

Calories 162kcal

Author Imma

Ingredients

¼ – 1/2 cup canola oil
1 medium onion diced
2 teaspoons minced garlic
2 teaspoons fresh thyme
1 teaspoon ground allspice
1 teaspoon ground nutmeg spice
1 ½ teaspoon smoked paprika
2 -3 tablespoons curry powder
1 teaspoon cumin spice
1 teaspoon white pepper
2 cups cubed potatoes
1 1/2 cups or more broth or water
2 cans of chickpeas , drained
½-1 teaspoon cayenne pepper (optional)
2 green onions , chopped
½ -1 cup coconut milk
½ tablespoon bouillon chicken powder (optional)
1-2 tablespoons parsley or cilantro
Salt to taste

US Customary - Metric

Instructions

Heat up large sauce-pan with oil, and add onions, garlic, thyme, allspice, nutmeg spice , smoked paprika, curry powder, cumin spice and white pepper. Stir occasionally for about 2-3 minutes until onion is translucent.
Then add potatoes, stir and sauté for about 2-3 more minutes. Add stock / water if necessary to prevent any burns
Next add chickpeas, cayenne pepper , green onion, coconut milk, chicken powder and broth. Bring to a boil and let it simmer until sauce thickens, it might take about 18 minutes. Throw in some cilantro or parsley , adjust for salt, pepper and stew consistency. Serve warm.

Nutrition