Quick Chickpea Curry
By: Homemade & Yummy
Published: Wednesday, March 29, 2017 - 5:37am

Ingredients




INGREDIENTS:
38 ounces canned chickpeas (rinsed and drained)
14 ounces canned coconut milk (full fat)
1 cup onion (diced)
1 1/2 cups sweet red pepper (diced)
2 ounces handfuls of fresh spinach
1 tbsp Avocado oil for cooking
Curry/spice blend (your choice)
1 cup water
1/4 tsp salt
I USED:
1 tbsp medium curry powder
1 tsp garam marsala
1/2 tsp turmeric
1/8 tsp red chili flakes

Preparation

1 INSTRUCTIONS 2 Rinse and drain chickpeas. 3 Dice onion and pepper. 4 Heat oil in wok. 5 Sweat onions seasoned with salt for 5 minutes. 6 Add your spice blend, reduce heat slightly and cook for 5 minutes. 7 Add peppers and cook for 3 minutes. 8 Add chickpeas and cook for 5 minutes. 9 Add spinach and cook for 1 minute 10 Add coconut milk along with 1 cup of water and bring to boil. Reduce heat and simmer for 10 minutes. 11 Serve over steamed rice. 12 ENJOY!!

About

Quick Chickpea Curry is perfect for a fast and easy weeknight dinner. Flavourful with a hint of heat. Gluten free, vegan, and a great meat alternative meal.