Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, quick and spicy chickpea curry (vegan). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Quick and Spicy Chickpea Curry (Vegan) is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Quick and Spicy Chickpea Curry (Vegan) is something that I have loved my entire life.
Browse new releases, best sellers or classics. Free delivery on eligible orders Looking For Chickpea Curry? This Indian chickpea curry recipe can be adapted to suit all tastes. Make it more spicy, less spicy or more creamy.
To begin with this recipe, we must first prepare a few components. You can have quick and spicy chickpea curry (vegan) using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Quick and Spicy Chickpea Curry (Vegan):
- Prepare 1 Can Chickpeas (400g/240g drained)
- Get 1 Red Onion
- Make ready 3-5 Cloves Garlic (to taste)
- Make ready 5-6 Babycorn
- Make ready 2 Ramiro Peppers (or regular bell peppers)
- Get 15-20 g Ginger (to taste)
- Get 4-6 Green Chili Peppers
- Prepare 5-7 Cherry Tomatoes
- Make ready Hot Curry Powder
- Prepare Herbs and Spices
- Make ready Water
Quick and Spicy Chickpea Curry (Vegan) Nino London, UK. I didn't have a lot of time, so I made a quick curry. Our vegan chickpea curry is packed full of protein, fibre and iron. Most of the time being a vegetarian is exceptionally easy, but I don't mind admitting that occasionally I really do crave a meat-based meal.
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! 🙂
Our vegan chickpea curry is packed full of protein, fibre and iron. Most of the time being a vegetarian is exceptionally easy, but I don't mind admitting that occasionally I really do crave a meat-based meal. Chickpea Vindaloo (Spicy Chickpea Curry) An easy, flavorful gluten-free & vegan chickpea vindaloo - chickpeas in spicy and tangy tomato curry. Make your own vegan vindaloo at home using flavorful fresh curry paste. Note that you need to soak your chickpeas in advance.
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