Coconut Chickpea Curry
Ingredients
Metric
480 g ~ 2 cans cooked chickpeas
200 ml ~ ½ can chopped tomatoes
200 ml ~ ½ can coconut cream or milk
½ tbsp agave or maple syrup
1 tsp salt
Spices:
2 tsp ground coriander
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp turmeric powder
1 tsp paprika
1 tsp cayenne (optional)
Optional Garnish:
2 tbsp fresh parsley
⅛ tsp ground black pepper
US
16 oz ~ 2 cans cooked chickpeas
7 oz ~ ½ can chopped tomatoes
7 oz ~ ½ can coconut cream or milk
½ tbsp agave or maple syrup
1 tsp salt
Spices:
2 tsp ground coriander
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp turmeric powder
1 tsp paprika
1 tsp cayenne (optional)
Optional Garnish:
2 tbsp fresh parsley
⅛ tsp ground black pepper
MAKES2 portions
PREP TIME5 minutes
COOKING TIME25 minutes
TOTAL TIME30 minutes
Steps
1Add chopped tomatoes, syrup, salt and spices to a medium-size cooking pot (20 cm ~ 8 inch, preferably cast iron).
2Mix to combine, bring to a simmer and stir. Cover the pot with a lid then set heat to very low (induction #2) and cook, covered, for 5 minutes.
3Drain and rinse chickpeas. Add rinsed chickpeas to the tomatoes.
4Mix to combine, bring to a simmer, cover and cook over very low heat (induction #2) for 15 minutes.
5Add coconut cream - or full-fat coconut milk, for a lighter version.
6Mix to combine. Set heat to low (induction #4) and cook, covered, for another 5 minutes. Tilt the lid slightly to allow steam to escape.
7Transfer to bowls.
8Garnish with fresh parsley and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
600 Calories per portion
23g protein
70g carbohydrates
19g fiber
29g fat
600 Calories per portion
23g protein
70g carbohydrates
19g fiber
29g fat
High in Vitamins B5, B6, Folate
High in Calcium
High in Copper
High in Iron
High in Manganese
High in Phosphorus
High in Calcium
High in Copper
High in Iron
High in Manganese
High in Phosphorus
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