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Warming 1-Pot Chickpea Curry

URL: https://minimalistbaker.com/warming-1-pot-chickpea-curry/

Ingredients

The base

  • 1-2 Tbsp coconut or avocado oil
  • 1 cup diced white or yellow onion
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tsp minced fresh ginger
  • 1 tsp whole cumin seeds
  • 1 ½ cups chopped fresh tomatoes
  • 2 Tbsp tomato paste
  • 1 tsp red pepper flakes
  • ½ tsp ground coriander
  • ½ tsp ground cinnamon
  • 1 pinch ground cloves

The protein and broth

  • 2 cans chickpeas, drained
  • ½ cup vegetable broth
  • ½ tsp sea salt
  • 2 tsp apple cider vinegar
  • 2 tsp coconut sugar

Optional additions

  • 2-3 cups baby spinach

Instructions

  1. Prepare rice or naan if serving with them.
  2. Heat oil in a large pot over medium heat and sauté onion until soft.
  3. Add red bell pepper and cook until softened.
  4. Stir in garlic, ginger, and cumin seeds, cooking until fragrant.
  5. Add chopped tomatoes and cook until they begin to break down.
  6. Mix in tomato paste, red pepper flakes, coriander, cinnamon, and cloves, cooking until fragrant.
  7. Add chickpeas, vegetable broth, salt, vinegar, and coconut sugar, stirring well.
  8. Bring to a simmer, cover, and cook on low heat for 20-25 minutes.
  9. Remove lid and cook for an additional 5-10 minutes until thickened.
  10. Adjust seasoning and stir in baby spinach if desired.
  11. Serve with rice or naan, garnished with yogurt and cilantro if desired.

Nutrition Facts (estimated)

Servings
4
Calories
260
Total fat
7.1g
Total carbohydrates
41.8g
Total protein
10.4g
Sodium
631mg
Cholesterol
0mg

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