Chickpea Curry

Chickpea Curry PG

I’ll take a chickpea curry ANY day of the year but especially on a winter one.

I love to pair it with a bowl of quinoa, brown rice or a slide of sourdough bread with butter.

Here’s how to make it:

Makes: 4 portions

Ingredients:

  • 2 cloves of garlic, chopped
  • 2 tbsp. coconut oil (can use ghee instead)
  • ¼ tbsp. turmeric powder
  • ¼ tbsp. cumin powerd
  • ¼ tbsp. ginger powder (option to use fresh ginger, chopped)
  • 1 1/2cup tomatoes, diced
  • 1 can coconut oil
  • 3 cups cooked chickpeas (or canned)
  • salt and pepper to taste
  • a pinch of brown sugar

 

Instructions:

  1. Heat coconut oil in a medium size pan over medium-high heat.
  2. Add garlic and cook until it begins to brown, about 2-3 minutes depending on your stove and pan
  3. Add turmeric, cumin and ginger powder and “fry” spices for about 1 minute, stir frequently so the spices don’t burn
  4. Add tomatoes, chickpeas and coconut milk and stir well
  5. Bring mix to a boil and then lower temperature to medium-low and let it simmer for 15 minutes. Stir occasionally
  6. Add a pinch of brown sugar, and sea salt and pepper to taste
  7. Bring pan to low heat for 10 minutes

Serve with a bowl of quinoa, brown rice or sourdough bread

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