By Mumsie Isaiah 45:4
Chickpea Curry from Hannah Newton
6 steps
Prep:20minCook:30min
Updated at: Thu, 17 Aug 2023 13:53:12 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
54
High
Nutrition per serving
Calories1037.5 kcal (52%)
Total Fat34 g (49%)
Carbs145.7 g (56%)
Sugars27 g (30%)
Protein47.6 g (95%)
Sodium608.9 mg (30%)
Fiber29 g (103%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1onion
diced, red or white

2tomatoes
large, diced, or one can of tomatoes
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3 clovesgarlic
chopped
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1 tablespoonginger
grated
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1 bunchcilantro
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1can coconut milk
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1 cupchicken broth
if needed

2 canschickpeas
original recipe just had 1. 1 1/2 would be ideal

1 tablespoonstomato paste
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1 tspavocado oil
or olive oil
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1 tablespooncurry powder

1 tspchili powder
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1 tspcumin

½ tspsalt

¼ tsppepper
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2bay leaves
optional
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red pepper flakes
optional
Instructions
Step 1
Sauté onions 1-2 minutes, until clear.
Step 2
Then add garlic, ginger and all the dried spices and saute for 2-3 minutes; you can add more spices later to taste. If using fresh tomatoes, add already after one minute. Otherwise wait the full 2-3 minutes and then add canned tomatoes.
Step 3
Transfer to a blender and blend until creamy.
Step 4
Put all of it back into the pot, add the drained and rinsed chickpeas and let cook for about 10 minutes or until chickpeas are nice and soft.
Step 5
Stir in the tomato paste and coconut milk. Add more spices or tomato paste to taste. Sometimes you can add a squirt of lemon if needed. Let cook for 5 to 10 minutes or longer if you want.
Step 6
Serve with rice or naan and top with the chopped cilantro.
Notes
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