This chickpea curry recipe is very inexpensive, super quick to make, vegan and truly exquisite. It is loaded with veggies making it quite nutritious.
Chickpeas are also known as garbanzo beans and are full of protein. You can purchase them in cans or you can soak your own and cook them yourself. They are great roasted as a snack or in stews, soups or curries.
We will be using coconut milk in this curry which will make it vegan. If you are not vegan and you like curries this recipe is absolutely delicious for you as well! You can make this very satisfying stew in 30 minutes tops.
This is what you are going to need for this wonderful chickpea curry stew:
1- 15 oz. can garbanzo beans (chick peas)
1 small yellow onion, finely chopped
4 garlic cloves, minced
1 tablespoon minced fresh ginger
1 small zucchini, diced
1 small summer squash, diced
1 medium potato, peeled and diced
1/2 a small egg plant, diced
3 small tomatoes, diced
1- 15 oz.can coconut milk
1 tablespoon tomato paste
1 1/2 tablespoons curry powder
Heat a skillet with some olive oil. Add the onions and cook, stirring occasionally, until soft and translucent. Add the garlic and stir well. Cook for another 5 minutes. Add the ginger, zucchini, squash, egg plant and potatoes. Mix all the ingredients well. Cook for 8 to 10 minutes until vegetables start to soften.
Add the curry powder and mix well. Cook for 1 to 2 minutes. Add the garbanzo beans with their liquid.
Move all your veggies toward the sides of your skillet to form a well int the middle. Add the tomato paste and whisk in the coconut milk making sure to dilute all of the paste. Mix all of the ingredients well. Bring to a soft boil, reduce the heat and simmer for 25 minutes until the potatoes are cooked through. Serve with white rice. Enjoy!