⭐️ Get the Recipe: https://theplantbasedschool.com/chickpea-curry/
This chickpea curry features a rich and flavorful Indian-inspired profile, beautifully merging the hearty nuttiness of chickpeas with the velvety smoothness of coconut milk.
⭐️ Ingredients
1 tablespoon olive oil (or your preferred oil)
1 large onion, chopped
3 cloves garlic, minced
1 inch fresh ginger, grated
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
¼ teaspoon red pepper flakes
3 cans (15 ounces each) chickpeas or 4½ cups cooked chickpeas
1 cup vegetable broth (add more for a thinner consistency)
1 can (15 ounces) crushed tomatoes
1 can (14 ounces) full-fat coconut milk
1 teaspoon salt
2 twists of black pepper
1 teaspoon garam masala
1 tablespoon sugar (optional)
To Serve
A squeeze of lemon + basmati rice or naan, fresh cilantro, and a dollop of yogurt
❤️ Nico & Louise
Theplantbasedschool.com
Credit: YouTube/Nico and Louise
