Fiery and Flavorful Chickpea Delight (Vegan Recipe)

Overview

This tantalizing chickpea curry, crafted by The Skinny Chef, is a testament to the rich tradition of vegan Indian cuisine. Who says vegetarian dishes can’t be bursting with flavor?

Aromatic Chickpea Curry (VEGAN RECIPE)

Serves 2 | Ready in 45 minutes

• Cuisine: Indian
• Category: Side Dish
• No Preservatives

The prevalence of vegetarianism in India stems largely from Hindu beliefs that emphasize compassion for all living beings. With over a billion people to feed, cultivating vegetables proves far more sustainable than raising livestock. Moreover, without refrigeration, it’s simpler to consume smaller portions of vegetables rather than dealing with large quantities of meat.

Each region in India offers unique cooking styles and spice combinations for preparing vegan dishes. You’ve likely encountered the multitude of “curry” recipes available; “Kari” translates to “sauce” in Tamil—a language spoken widely across India—and has been adapted into the Western term “curry.”

Before my move to Malaysia—a melting pot of Asian cuisines—my experience with chickpeas was limited mostly to hearty soups. However, I’ve discovered an array of delightful chickpea curry variations here.

This particular recipe comes from my friend Sussi’s kitchen. Though it requires a bit more preparation time than one might expect for such an uncomplicated dish, its freshness and flavor are worth every moment spent.

Ingredients:

• 1 can (15½ oz or 439g) chickpeas, drained but liquid reserved
• 1 medium onion, finely chopped
• 1 teaspoon ginger root, minced
• 1 garlic clove, minced
• 1 green chili pepper, finely chopped
• 2 medium ripe tomatoes, seeded and diced
• Fresh coriander leaves , chopped (about
  tablespoon)
  
  tablespoon lemon juice

• tablespoons vegetable oil
  • Spices :
    – / teaspoon turmeric powder
    – / tablespoon ground coriander
    – teaspoon garam masala

    salt as per taste

    Preparation Steps:

    In heated oil , sauté onions along with ginger garlic until they turn golden brown .

    Add tomatoes ; cook until softened . Stir through ground coriander followed by drained chickpeas .

    Simmer mixture gently around minutes before incorporating reserved liquid ; continue cooking additional minutes .

    Mix garam masala together alongside lemon juice then sprinkle fresh coriander over top . Allow simmering two-three further minutes adding extra water needed achieve desired consistency sauce form .

    Serve warm alongside naan bread chapati alternatively enjoy part broader meal spread .