Hi guys! Today I am sharing with you this Indian chickpea recipe, a favorite of mine, perfect for cold time. This delicious Indian chickpea curry is so complete, it has a nice variety of veggies, some amazing spices, it is quite easy to make and you really can enjoy the recipe.
I enjoy Indian chickpea curry with some brown rice and parsley, it is just the best combo to me, perfect to take at work, you can make a big casserole and keep it in the fridge for about 4 days.
This Indian chickpea curry is of course spicy, creamy because of the coconut, it is really soft because of the sweet potato, I enjoy mixing each bite with some rice. It is just so delicious! Let me know your thoughts!
a red onion
a small size of fresh ginger, like 5 cm long
4 tsp olive oil
a red pepper
1 tsp paprika
2 tbsp curry
a sweet potato
a handful of fine green beans
two big tomatoes or a tin of chopped tomatoes
a cup of chickpeas
1 tsp chilli flakes
1 tsp Himalayan salt
1/2 tsp ground pepper
a tin of coconut milk
some young garlic
400g brown rice
some water to cook the rice
1 tbsp Himalayan salt
preparation time: 10 minutes
total time: 45 minutes
serving size: 4 serves
To prepare this delicious Indian chickpea curry we´ll start by chopping the onion in small squares, then chop the ginger.
Now, it is time to cook this veggies, turn on the heat to high heat, add 4 tsp of olive oil into a pan and cook the onion and ginger for about 7 minutes.
Whilst the onion and the ginger are cooking we are going to chop the red pepper in squares too.
Then turn down the heat to medium and add 1 tsp of paprika, 2 tbsp of curry, give it a good stir and add the pepper, we are going to cook it for 10 minutes at medium heat.
Now, it is time to peel the sweet potato and cut it into small squares, then remove the sides of the fine green beans, reserve both veggies into a bowl.
If you are using tomatoes, you can use a food processor as I did or if you don’t have a food processor just cut the tomatoes into small squares otherwise you could use a tin of chopped tomatoes.
Pour the fine green beans and the sweet potato to the pan and cook it with the rest of the veggies for 5 minutes at high heat, then add the chopped tomatoes, a cup of cooked chickpeas, chilli flakes, 1 tsp Himalayan salt, 1/2 tsp ground pepper and the coconut, give it a good stir and cook until the fine green beans and the sweet potatoes are soft and ready to eat.
Add the spinach over the curry and mix it, with the temperature of the curry is enough to soften the spinach, in a couple of minutes are done.
Then cook the rice following the packaging instructions.
It will serve 4 people, to serve, add some rice in a side, curry in the opposite side and then top it with young garlic and parsley.
I hope you like it! Don´t forget to leave a comment below!