Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, quick and spicy chickpea curry (vegan). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
I needn't have worried because this Indian chickpea curry recipe is packed full of flavour and you can adapt it to make it as spicy as you like. The spices really make this dish and I encourage you to use all of them. We used a garam masala powder but you can also use a curry powder.
Quick and Spicy Chickpea Curry (Vegan) is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Quick and Spicy Chickpea Curry (Vegan) is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook quick and spicy chickpea curry (vegan) using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Quick and Spicy Chickpea Curry (Vegan):
- Prepare 1 Can Chickpeas (400g/240g drained)
- Get 1 Red Onion
- Take 3-5 Cloves Garlic (to taste)
- Prepare 5-6 Babycorn
- Take 2 Ramiro Peppers (or regular bell peppers)
- Take 15-20 g Ginger (to taste)
- Make ready 4-6 Green Chili Peppers
- Take 5-7 Cherry Tomatoes
- Take Hot Curry Powder
- Prepare Herbs and Spices
- Make ready Water
The coconut cream makes this chickpea curry super, super rich. I use lots of it here to keep the sauce ultra creamy. This chickpea curry recipe blends together a few spices that keep the dish rich but not too spicy. That makes it super versatile for just about anyone.
Steps to make Quick and Spicy Chickpea Curry (Vegan):
- Dice the red onion, garlic cloves, babycorn (split in two and cut into medium-sized pieces - see photo), Ramiro peppers (medium-sized pieces), ginger (into small cubes), green chili peppers and cherry tomatoes (cut each in half). Drain the chickpeas and rinse them with water.
- Coat a frying pan or wok with olive oil and heat it up. Add the diced onion, garlic, babycorn, Ramiro peppers, ginger, green chili peppers and cherry tomatoes all at once to the pan. Simmer over medium-high heat until the vegetables slightly soften up (not too much).
- Slightly reduce the heat. Add hot curry powder to the pan (generously, to cover all of the ingredients). Add salt and pepper, as well as various herbs and spices (I recommend: plenty of turmeric, chili flakes, garam masala if you have it, chives). Mix it all together and let it simmer for a minute.
- Add the chickpeas to the pan and mix it all together. Add a small amount of water (around 1dl) to the pan and let it simmer while occasionally stirring the ingredients. When the water slightly evaporates and the sauce gets a slightly thicker consistency, add 1dl more and repeat. When the water evaporates again and the sauce is slightly thicker (and not runny). There should be a fairly generous amount of sauce around the ingredients, but it shouldn't cover them.
- If your sauce covers the ingredients, let it evaporate a bit more (reduce it). If there's not enough of the sauce, repeat step 4 (add some water and let it evaporate). Ideally, you want to get it right in the first or second try (to preserve the flavour and avoid diluting it with water).
- When the sauce is right, turn off the heat. Serve with basmati rice, naan bread or without a side. Enjoy your meal! 🙂
Add all the ingredients to a skillet over medium heat and mix well. (Add a tsp of oil if needed). This protein-packed chickpea and spinach curry is the perfect meal in a pinch! An Irish vegetarian with a taste for fiery food (and a fiery temper!), I live in Madrid and love to cook and eat. In my spare time I enjoy spending as much time as possible with my children and fantasizing about one day actually making it to the gym (while munching on chocolate of course). This quick and easy chickpea curry recipe is a staple for an easy weeknight dinner, made with chickpeas, spices and coconut milk.
So that’s going to wrap this up with this special food quick and spicy chickpea curry (vegan) recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
