Easy creamy chickpea curry

Chickpea are a king when it comes to vegetarian and vegan diets. They're packed with plant-based protein, fiber, and other nutrients. More importantly they pair very well with spices and are delicious.

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Prep Time: 15

Cook Time: 20

Boiling time: 1 30

Total Time: 2 5

Servings: Servings

Calories: 279kcal

Ingredients

3 cups chickpeas boiled
2 large tomatoes chopped roughly
2tbsp tomato paste
1 red onion chopped
1 red pepper
4 cloves of garlic
1¼ inch ginger
3 tbsp cooking oil
1 tsp ground cumin seeds
1 tsp ground coriander seeds
½ tsp turmeric powder
1 tsp garam masala
1 tsp chili powder
1 cup coconut cream
salt to taste
fresh parsley leaves chopped

Instructions

Step 1: prepare the tomato puree

In a blender, add red pepper, tomatoes, garlic and ginger. Blend them into a tomato puree or sauce.

Step 2: Sauté the tomato sauce

Heat the oil in a large saucepan, add chopped onion and cook until translucent.
Add the tomato puree and simmer for about 5 minutes. Then add salt and the spices except garam masala then cook for an additional 2-3 minutes.

Step 3: Add chickpeas

Add the cooked chickpeas and garam masala and mix well to combine with the other ingredients. Cover and simmers for about 3 minutes.

Step 4: Add coconut cream

Add coconut cream, stir everything together and bring the mixture to a gentle simmer.
Let the chickpea curry simmer for 5-7 minutes.

Step 5: Garnish and serve

Remove from heat, garnish with fresh parsley or coriander leaves
Serve with rice or chapati.

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