Chickpea Curry

Enjoying a bowl of chickpeas spiced up with curry and coconut milk.

Enjoy a light and hearty vegetarian dish with complex flavor from simple pantry staple ingredients. This Indian, African, Caribbean-inspired dish is so good you won't even miss the meat!

Course Main, Side Dish

Cuisine African, AFRICAN CARIBBEAN, Indian

Diet Gluten Free

Cook Time 25

Total Time 25

Servings

Calories 211kcal

Author Imma

Ingredients

1-2 tablespoons (15-30ml) canola oil
1 medium onion, diced
2 teaspoons (10g) minced garlic
2 teaspoons (4g) fresh thyme
1 teaspoon (2-3g) ground allspice
1 teaspoon (2-3g) ground nutmeg
1½ teaspoons (3g) smoked paprika
2-3 tablespoons (15-20g) curry powder
1 teaspoon (2-3g) ground cumin
1 teaspoon (2g) white pepper
2 cups (260g) cubed potatoes
1½ cups (350ml) or more vegetable broth or chicken broth
2 15-ounce cans chickpeas, drained
½-1 teaspoon (1-2g) cayenne pepper (optional)
2 green onions, chopped
½-1 cup (120-240ml) coconut milk
½ tablespoon (4-5g) vegetable bouillon or chicken bouillon (optional)
1-2 tablespoons (3-8g) parsley or cilantro
salt to taste

Instructions

Heat a large saucepan with oil and add onions, garlic, thyme, allspice, nutmeg, smoked paprika, curry powder, cumin, and white pepper. Stir occasionally for 2-3 minutes until the onion is translucent.
Then add the potatoes, stir, and sauté for 2-3 more minutes. Add broth if necessary to prevent any burning.
Next, add the chickpeas, cayenne pepper, green onion, coconut milk, vegetable powder, and broth. Bring to a boil and simmer until the sauce thickens (about 18 minutes).
Toss in some cilantro or parsley, adjust for seasons, and adjust the stew consistency. Serve hot.

Notes

If the sauce is too thick for your taste, add extra broth or water. If it's too thin, gently simmer it for a few extra minutes until it thickens.
For the silkiest, smoothest sauce, use full-fat coconut milk. However, you can use low-fat if you're cutting calories, and it will still be delicious.
Don't throw out the aquafaba (bean water)! It's an excellent egg replacer, oil replacer if you're reducing the fat in your diet, and you can even make meringue with it.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition