CHICKPEA CURRY Recipe | Easy Vegetarian and Vegan Meals

CHICKPEA CURRY Recipe | Easy Vegetarian and Vegan Meals. A one pot chickpea recipe perfect for vegan and vegetarian meals and meal prep. This Indian chana masala recipe is delicious and a great way to add chickpeas to your diet. Add this healthy chickpea curry recipe to your plant based lunch or dinner menu. A perfect vegetarian curry recipe for your busy week. Check out my other vegetarian and vegan recipes!

💬 Let me know if you enjoyed my healthy vegan chickpea recipes.

▶️ CHICKPEA CURRY RECIPE INGREDIENTS: (2 to 3 servings approx.)

2 cups (include the liquid) / 1 Can (540ml Can Low Sodium) – COOKED Chickpeas ALONG WITH THE CHICKPEA COOKING LIQUID (aquafaba)

3 Tablespoon Olive Oil or Cooking oil of choice
2 Bay leaves
1+1/2 cup / 200g Onions – finely chopped
1 Tablespoon Garlic – finely chopped (4 to 5 garlic cloves)
1/2 Tablespoon Ginger – finely chopped (1/2 inch ginger)
2 Tablespoon Tomato Paste or to taste
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1 Teaspoon Paprika (NOT SMOKED)
1/2 Teaspoon Turmeric
1/2 Teaspoon Ground Black Pepper
1/2 to 1/4 Teaspoon Cayenne Pepper or Indian Chili powder (OPTIONAL)
140g / 3/4 Cup Tomato (1 medium size tomato)
✅ 👉 DO NOT ADD ANY MORE THAN 140G OF TOMATOES BECAUSE WE ARE ADDING THE TOMATO PASTE TOO.
1/4 Cup / 60ml Water or as required
Salt to taste (I added total 1 teaspoon of pink Himalayan salt (1/4 tsp while frying the onions + 3/4 tsp to the chickpeas)
1/4 Teaspoon Sugar (I have used cane sugar)
1/2 Teaspoon Garam Masala

👉 GARNISH:
1/4 Cup / 10g Coriander leaves (Cilantro) – finely chopped
1 Tablespoon Extra virgin Olive Oil or Vegan butter
OPTIONAL GARNISH: Lemon juice to taste ✅ 👉 ONLY IF NEEDED – TASTE THE CHICKPEA CURRY BEFORE ADDING THE LEMON JUICE AND ADD ONLY IF NEEDED.

▶️ METHOD:

Heat a pan and add olive oil to it. Add the finely chopped onion and 1/4 Tsp salt. Fry on medium heat until the onions are golden brown. It will take about 7 minutes or so. Adding salt while frying the onions will release it’s moisture and help it cook faster so please don’t skip it.

Add the finely chopped garlic and ginger and fry on medium to medium-low heat for 1 to 2 minute or until fragrant. NOW REDUCE THE HEAT TO LOW BEFORE ADDING THE SPICES (this will prevent the spices from burning). Add the tomato paste, ground cumin, coriander, paprika, turmeric, ground black pepper, cayenne pepper and fry in low heat for 2 minutes or so. Add the chopped tomatoes. Now increase the heat to medium. Fry on medium to medium-high heat until the spices and tomatoes forms a thick paste.

Add the cooked chickpeas along with the chickpea cooking liquid (aquafaba), 1/4 cup water, salt, sugar, garam masala and mix well. Turn up the heat and bring to a boil. Once it starts to boil, reduce the heat to medium-low and cook for 5 to 6 minutes. Then remove the lid of the pan. Increase the heat to medium-high and cook the chickpeas for another 1 to 2 minutes or until the gravy reaches the consistency you desire. Turn off the stove. Garnish with cilantro, olive oil or vegan butter and lime/lemon juice. Mix well. Cover the lid and allow it rest for 2 to 3 mins. Serve hot with rice, naan, roti or pita and green side salad.

✅ 👉 PLEASE NOTE: THIS CURRY HAS A THICKER CONSISTENCY AND IS NOT SUPPOSE TO BE WATERY.

▶️ YELLOW RICE PILAF RECIPE VIDEO LINK HERE: https://youtu.be/fsWqOoqrghE

▶️ LACHCHA PYAAZ (INDIAN ONION SALAD) INGREDIENTS:

1 Red Onion (235g) cut into rings
10g / 1/4 cup coriander leaves or to taste
Lemon juice to taste
Salt to taste
1/4 teaspoon Cayenne pepper or Indian Kashmiri chilli powder
1/4 teaspoon Chaat Masala
(Mix all the above salad ingredients and serve with your meal)

▶️ IMPORTANT TIPS:

👉 Adding salt while frying the onions will release it’s moisture and help it cook faster so please don’t skip it

👉 Every stove is different, cooking time and intensity of heat may vary depending on the type of stove being used

👉 DO NOT ADD ANY MORE THAN 140G OF TOMATOES BECAUSE WE ARE ADDING THE TOMATO PASTE TOO

👉 THIS CURRY HAS A THICKER CONSISTENCY AND IS NOT SUPPOSE TO BE WATERY

👉 LEMON JUICE IS AN OPTIONAL GARNISH – ADD ONLY IF NEEDED. TASTE THE CHICKPEA CURRY BEFORE ADDING LEMON JUICE

*********

Welcome to Food Impromptu! Plant-Based and Vegan Recipes Creator 🌱

Easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines.

Subscribe for latest vegan recipes here ⤵️
https://www.youtube.com/c/FoodImpromptu?sub_confirmation=1

✅ Follow Food Impromptu:

Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
Pinterest ▶️ https://www.pinterest.ca/foodimpromptu/_saved/

********

#chickpeas #vegetarian #vegan #vegetarianrecipes #VeganRecipes #chanamasala #VeganFood #HealthyRecipes #PlantBased #garbanzos #vegetarianfood #curry #curryrecipe #chole