Curried Chickpeas
One of the most delicious yet quite simple curried chickpea recipes. This is also perfect if you are vegan or vegetarian as the sauce is coconut milk based. The intensity of the curry is intense and it makes a perfect healthy meal with a side of rice. It’s best to soak the chickpeas the night before, but you can also use canned. You can also cook them from dry, but that will take a lot longer. If you have a pressure cooker, cooking from dry only takes minutes. Enjoy curried chickpeas.
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You are going to LOVE this vegan coconut chickpea curry
Curry has been a staple in my life and while I grew up with Jamaican curry dishes, as an adult I've grown to love curries of all backgrounds. This is a combination of a few cultural inspirations that I've thrown together into something my family loves to eat, especially when making it with some homemade naan.
It's fairly easy to make even though it looks like a lot of ingredients and I'm sure you'll love it.
Give it a try and let me know what you think!
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Timestamps:
00:00 How to Make Vegan Coconut Chickpea Curry
3:50 Vegan Coconut Chickpea Curry Finished
4:02 Why I love curry
5:24 Why so many seasonings in curry
5:59 What curry to buy from the store
7:22 What else can I add to the dish
8:01 Tomato paste can vs tube
8:20 How to swap coconut milk
9:55 Merch launch announcement
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TASTIEST CHICKPEA CURRY | quick recipe!!
This is the tastiest quick chickpea curry recipe I've ever eaten, inspired by south India & very much like a channa masala this vegan chickpea curry will blow you away & it is made in just 20 minutes.
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This #Vegan #ChickpeaCurry is creamy, powerful & very authentic tasting. I have some top tips to make you chickpea curry incredible. Its gluten free & very rich thanks to the coconut milk & my secret ingredient coconut flour. Make sure you give this one a try. Gaz Oakley
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The Tastiest Curry Chickpea|Plant Based|Jamaican Style|THE RAINA’S KITCHEN
In this video, I have shared how to make chickpeas Curry
Ingredients List
3-Cups Cooked Chick Peas( Garbanzo Beans) or 2 Cans
1-Tablespoon Curry
1-Tablespoon All Purpose Seasoning
Pinch of Salt & Pepper To Taste
2-Garlic Cloves (Minced)
½-Teaspoon Ginger (grated)
2-Stalks of Scallion (Chopped)
1-Small onion (Diced)
¼-Tri-Color Sweet Bell Peppers (Red, Green, Yellow) (Julienne)
1- Diced Tomatoes
3-Sprigs of Thyme
4-Allspice Berries (Crushed)
1-Tablespoon Green Seasoning
½-Scotch Bonnet Pepper
1/2-Cup Pumpkin (Cubed)
1/2-Cup White Sweet Potato (Cubed)
1-Cup Coconut Milk
2-Tablespoon of Oil
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CHICKPEA CURRY | Easy Vegetarian Curry Recipe!
This one-pan coconut chickpea curry is one of my favorite vegan and vegetarian dinners when I need something tasty on the fly. It's pantry-friendly with simple ingredients and filled with deliciously bold Indian-inspired flavors. And while it's begging to be served over rice, there are endless ways to enjoy it throughout the week.
I love this recipe because it's healthy, budget-friendly, meal-prep-friendly, loaded with plant-based protein, and incredibly flavorful, with all of those warming, curry spices. It's just SO GOOD. This will be a new favorite dinner recipe!
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► TIMESTAMPS:
00:00 Intro
00:21 Prep the onion, ginger, garlic, and cilantro.
01:30 Add the chickpeas, coconut milk, broth, and spices to a pan.
02:45 Bring the chickpea curry to a boil, then reduce to a simmer.
03:20 Remove the chickpea curry from the heat, then stir in the cilantro and lime juice.
04:31 Serve the chickpea curry over rice.
05:01 Taste test, storage, and tips.
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Quick and Easy Chickpea Curry Recipe
This quick and easy chickpea curry is great alternative for those who don’t eat chicken or meat. This curry is rich in flavour, smell amazing and really delicious. All you need is few basic ingredients, 30 minutes of work and you’ve got this creamy chickpea curry. This dish is not only vegan but also gluten free. So you can serve it for everyone. Perfect meal for weekend dinner.
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4-6 servings
Ingredients:
2 tablespoons Olive oil or vegetable oil
1 Onion
Garlic, 4 cloves
1 tablespoon Grated ginger
Salt to taste
1/2 teaspoon Black pepper
1 teaspoon Cumin
1 teaspoon Curry powder
2 teaspoons Garam masala
4 small Tomatoes, chopped
1 can (300g-drained) Chickpeas,
1 can (400ml) Coconut milk
1/4 bunch Fresh coriander
2 tablespoons Lime/lemon juice
Rice or naan for serving
Directions:
1. In a large pan heat 2 tablespoons of olive oil. Add chopped onion and sauté for 5 minutes. Add minced garlic, grated ginger and cook for 2-3 minutes.
2. Add cumin, turmeric, garam masala, salt and pepper. Cook for 1 minute.
3. Add chopped tomatoes and cook, stirring occasionally, until soft. About 5-10 minutes.
4. Add chickpeas and coconut milk. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for 5-10 minutes. Until slightly thickened. Check seasoning and add more salt if needed.
5. Turn the heat off and stir in chopped coriander and lemon juice.
6. Serve with rice or naan bread.
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