Easy & Delicious Vegan Chickpea Curry (Garbanzo Beans)
This vegan chickpea curry is a true explosion of flavors and delectable comfort food!
Equipment
- 1 Heavy Bottom Pan
Ingredients
FOR THE CURRY
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1 red chili
- 1 tsp coriander seeds
- 2 chilis (freshly sliced, optional)
- 2 red onions (diced)
- 2 cloves garlic (minced)
- 1 tbsp ginger (freshly diced)
- 400 g tomatoes (chopped)
- ½ tsp paprika powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp sea salt
- ½ cinnamon stick
- 2-3 coriander pods
- ¼ mace flower
- 800 g chickpeas (cooked, drained)
- 400 ml La Cooking
- 250 g spinach (thawed)
- ¼ tsp nutmeg powder
- Garnish: fresh baby spinach
FOR THE BASMATI RICE
- 2 cups water
- 1 cup basmati rice
- ½ tsp sea salt
Instructions
- Heat up the oil in a heavy bottom pan and allow the cumin seeds to crackle.
- Fry the bay leaf and red chili for 1 minute.
- Add the onion, ginger, garlic and chili. Sautee for 3-4 minutes or until the onions are translucent.
- Crush the coriander seeds a little in your hand and add them to the pot. Fry for another minute.
- Transfer the chopped tomatoes, paprika pwder, turmeric powder, coriander powder, salt, cinnamon stick, coriander pods and mace flower to the pot and cook for 10 minutes on medium-high heat, occasionally stirring.
- Add the chickpeas to the pot followed by the La Cooking, spinach and nutmeg. Cover and cook on medium heat for 5-10 minutes.
- To cook the basmati rice, bring the water to a boil, add the rice and salt, and cook on high heat for a minute. Cover the pot and allow the pot to simmer for 10-12 minutes.
- Top the chickpea curry with fresh baby spinach and serve with the basmati rice.
Nutrition
Calories: 94.2kcalFat: 10.7gSaturated Fat: 0.8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6.7gTrans Fat: 0.04g
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