Chickpea Curry
By Matthew FairmanPublished on October 18, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons vegetable oil 2 green bell peppers, stemmed, seeded, and cut into 1-inch piecesSalt and pepper 1 jalapeño chile, stemmed, seeded, and minced4 garlic cloves, minced1 tablespoon grated fresh ginger 1 tablespoon curry powder 2 (15-ounce) cans chickpeas, rinsed1 (14.5-ounce) can diced tomatoes 1 (14-ounce) can coconut milk
Before You Begin
Serve with rice and chopped fresh cilantro.
Instructions
- Heat oil in Dutch oven over medium-high heat until shimmering. Add bell peppers, 1½ teaspoons salt, and ½ teaspoon pepper and cook until bell peppers are beginning to brown, 5 to 7 minutes. Add jalapeño, garlic, ginger, and curry powder and cook until fragrant, about 30 seconds.
- Add chickpeas, tomatoes and their juice, and coconut milk and bring to boil. Cover, reduce heat to medium-low, and simmer until bell peppers are tender and flavors have melded, about 20 minutes, stirring occasionally. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons vegetable oil
2 green bell peppers, stemmed, seeded, and cut into 1-inch pieces
Salt and pepper
1 jalapeño chile, stemmed, seeded, and minced
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon curry powder
2 (15-ounce) cans chickpeas, rinsed
1 (14.5-ounce) can diced tomatoes
1 (14-ounce) can coconut milk
Ingredients
2 tablespoons vegetable oil
2 green bell peppers, stemmed, seeded, and cut into 1-inch pieces
Salt and pepper
1 jalapeño chile, stemmed, seeded, and minced
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon curry powder
2 (15-ounce) cans chickpeas, rinsed
1 (14.5-ounce) can diced tomatoes
1 (14-ounce) can coconut milk
Ingredients
2 tablespoons vegetable oil
2 green bell peppers, stemmed, seeded, and cut into 1-inch pieces
Salt and pepper
1 jalapeño chile, stemmed, seeded, and minced
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon curry powder
2 (15-ounce) cans chickpeas, rinsed
1 (14.5-ounce) can diced tomatoes
1 (14-ounce) can coconut milk
Why This Recipe Works
For a simple, vegetarian weeknight curry, we simmer canned chickpeas with tomatoes, spices, and coconut milk.
Before You Begin
Serve with rice and chopped fresh cilantro.
Instructions
- Heat oil in Dutch oven over medium-high heat until shimmering. Add bell peppers, 1½ teaspoons salt, and ½ teaspoon pepper and cook until bell peppers are beginning to brown, 5 to 7 minutes. Add jalapeño, garlic, ginger, and curry powder and cook until fragrant, about 30 seconds.
- Add chickpeas, tomatoes and their juice, and coconut milk and bring to boil. Cover, reduce heat to medium-low, and simmer until bell peppers are tender and flavors have melded, about 20 minutes, stirring occasionally. Serve.
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