Chickpea Curry

(Comments)

We all have those recipes that we can make blindfolded with one arm tied behind our backs. That used to be boxed mac and cheese in my world (well kinda, I still managed to mess it up somhow), it's an understatement to say that things have changed.

Before going veg, I was basically hopeless in the kitchen, I could do the basics and thats about it. Which meant that I relied far too much on pre-made or packaged meals. I thought that real cooking was either difficult or too time consuming. How wrong was I?

When I went veg, I had to rely on myself a bit more and became much more adventurous in the kitchen. I also watched a ton of food shows to gather inspiration skills and knowledge about flavors, spices and food combinations. This was the beginning of a much healthier and happier relationship with food.

Now the kitchen in my sanctuary, my therapeutic space where anything is possible and failure just another adventure. Plus, I get to eat it. Win-win.

This recipe is warm, comfort in a plate. It's easy and cheap to make, which makes it a staple and a go-to for me for all occasions, from a mid-week dinner to feeding a group of 12 people. I'm pretty sure the price on this one comes out to less than 10$ for a family portion, or two hearty appetites such as ours.

Chickpea Curry

This recipe is warm, comfort in a plate. It's easy and cheap to make, which makes it a staple and a go-to for me for all occasions, from a mid-week dinner to feeding a group of 12 people. I'm pretty sure the price on this one comes out to less than 10$ for a family portion, or two hearty appetites such as ours. Note: I made the tomato sauce from scratch here, but for an even quicker meal you can use store bought tomato sauce or thicken the sauce with sun-dried tomatoes in the blender to reduce cooking time.

Portions
2

Difficulty
Medium

Prep Time
10 Minutes

Cooking Time
25 Minutes

Ingredients:

  • 3 large tomatoes - chopped
  • 2 Tbsp ginger - chopped
  • 1 large onion - diced
  • 2 large red peppers - diced
  • 1 lbs mushrooms - sliced
  • 2 can chickpeas - drained and rinced
  • 1 Tbsp turmeric
  • 1 Tbsp cumin
  • 1 Tbsp coriander
  • Cayenne - to taste
  • S/P - to taste

Directions:

  • In a large sauce pan, cook onions with a bit of water for 2-3 minutes, then add all other veggies and spices. Cook until fragrant, about 2 minutes.
  • Add tomato sauce and cook until sauce has thickened to desired consistency. Add chickpeas and warm throughout.
  • Serve over rice or quinoa.
  • Enjoy!!