Chickpea Curry
Ingredients
The base
-
1-2
tablespoons
canola oil
-
1
medium
onion, diced
-
2
teaspoons
minced garlic
-
2
teaspoons
fresh thyme
The spices
-
1
teaspoon
ground allspice
-
1
teaspoon
ground nutmeg
-
1½
teaspoons
smoked paprika
-
2-3
tablespoons
curry powder
-
1
teaspoon
ground cumin
-
1
teaspoon
white pepper
-
½-1
teaspoon
cayenne pepper (optional)
The vegetables
-
2
cups
cubed potatoes
-
2
green onions, chopped
The legumes
-
2
15-ounce cans
chickpeas, drained
The liquids
-
1½
cups
vegetable broth or chicken broth
-
½-1
cup
coconut milk
-
½
tablespoon
vegetable bouillon or chicken bouillon (optional)
The garnishes
-
1-2
tablespoons
parsley or cilantro
-
salt to taste
Instructions
- Heat oil in a large saucepan and sauté onions, garlic, thyme, allspice, nutmeg, smoked paprika, curry powder, cumin, and white pepper until onions are translucent.
- Add cubed potatoes and sauté for a few more minutes.
- Add broth as needed to prevent burning.
- Stir in chickpeas, cayenne pepper, green onions, coconut milk, bouillon, and broth. Bring to a boil.
- Simmer until the sauce thickens, about 18 minutes.
- Add cilantro or parsley, adjust seasoning, and serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
257
Total fat
12g
Total carbohydrates
36g
Total protein
6g
Sodium
677mg
Cholesterol
0mg
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