Coconut Chickpea Curry
Ingredients
Metric
240 g ~ 1 can cooked chickpeas
400 ml ~ 1 can coconut cream, 80% fat
1 medium onion, diced
1 medium tomato, diced
½ tbsp coconut or olive oil
½ tbsp agave syrup
½ cup water
Salt & Spices:
1 tbsp ground coriander
½ tbsp ground cumin
1 tsp turmeric powder
1 tsp garlic powder
½ tsp cayenne pepper
1 tsp salt
US
8 oz ~ 1 can cooked chickpeas
13 oz ~ 1 can coconut cream, 80% fat
1 medium onion, diced
1 medium tomato, diced
½ tbsp coconut or olive oil
½ tbsp agave syrup
½ cup water
Salt & Spices:
1 tbsp ground coriander
½ tbsp ground cumin
1 tsp turmeric powder
1 tsp garlic powder
½ tsp cayenne pepper
1 tsp salt
MAKES2 portions
PREP TIME5 minutes
COOKING TIME25 minutes
TOTAL TIME30 minutes
Steps
1Add ½ cup water, diced tomato and onion to a medium cooking pot (20 cm ~ 8 inch wide), preferably cast iron. Bring to a boil then saute at high heat for 5 minutes or until all the water has evaporated.
2Reduce heat to low. Add oil, agave syrup, salt and spices. Stir and cook for another 2 minutes.
3Add cooked chickpeas, mix well and stir fry for 2 more minutes.
4Add coconut cream.
5Stir, cover with a lid and cook at low heat for 15 minutes.
6Transfer to a bowl. Enjoy!
Nutritional Info
Makes 2 portions
350 Calories per portion
13g protein
52g carbohydrates
11g fiber
11g fat
350 Calories per portion
13g protein
52g carbohydrates
11g fiber
11g fat
High in Vitamins B1, B6, Folate, C
High in Omega 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Potassium
High in Zinc
High in Omega 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Potassium
High in Zinc
