Chickpea Curry

Chickpea Curry Recipe

I’ll take a chickpea curry ANY day of the year but especially on a fall & winter one.

I love to pair it with a bowl of quinoa, brown rice or a slide of sourdough bread with butter.

Here’s how to make it:

Makes: 4 portions

Ingredients:

• 2 cloves of garlic, chopped

• 2 tbsp. coconut oil (can use ghee instead)

• ¼ tbsp. turmeric powder

• ¼ tbsp. cumin power

• ¼ tbsp. ginger powder (option to use fresh ginger, chopped)

• 1. 1/2cup tomatoes, diced

• 1 can coconut milk

• 3 cups cooked chickpeas (or canned)

• salt and pepper to taste

• a pinch of brown sugar

Instructions:

1. Heat coconut oil in a medium size pan over medium-high heat.

2. Add garlic and cook until it begins to brown, about 2-3 minutes depending on your stove and pan

3. Add turmeric, cumin and ginger powder and “fry” spices for about 1 minute, stir frequently so the spices don’t burn

4. Add tomatoes, chickpeas and coconut milk and stir well

5. Bring mix to a boil and then lower temperature to medium-low and let it simmer for 15 minutes. Stir occasionally

6. Add a pinch of brown sugar, and sea salt and pepper to taste

7. Bring pan to low heat for 10 minutes
   

Serve with a bowl of quinoa, brown rice or sourdough bread