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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
Keyword chickpeas, curry, quick and easy
Cook Time 25 minutes
Total Time 25 minutes
Servings 4 - 5 people
Calories 162kcal
Author Immaculate Bites

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

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

Calories: 162kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: -4g | Sodium: 514mg | Potassium: 516mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 18.6mg | Calcium: 57mg | Iron: 4.3mg