/gheeː peaː teaː/
Servings: 4 | 45 minutes | 505 kcal
While the exact origins of chickpea curry are unknown, it' believed to have roots in the Punjabi region of India, where chickpeas have been cultivated for over 7,000 years. The vegan version is a modern adaption, embraced by those seeking plant-based alternatives.
This vegan chickpea curry holds a special place in my heart. It was the first vegan recipe I ever made and it turned out so delicious that it inspired me to explore more plant-based dishes.
Ingredients
- 2 pieces onions
- 4 pieces garlic cloves
- 1 pieces fresh ginger
- 1 teaspoons turmeric
- 2 teaspoons garam masala
- 2 pieces cans of chickpeas
- 1 pieces cans of diced tomatoes
- 1 cups coconut milk
- 1.5 cups fresh coriander (cilantro)
Instructions
- Chop the onions, garlic, and ginger and sauté in a large pot over medium heat until the onions become translucent.
- Add the turmeric and garam masala, stirring frequently for about a minute.
- Rinse the chickpeas, then add them to the pot, along with the diced tomatoes.
- Simmer the mixture for 10-15 minutes, then stir in the coconut milk.
- Allow the curry to cook for another 10 minutes until everything is heated through.
- Garnish with fresh coriander before serving. Enjoy your vegan chickpea curry hot with rice or naan bread!