EASY CHICKPEA CURRY RECIPE

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Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 4 Servings

A big thanks to my dear friend, John, for this incredible recipe! Oh, man, you are so in for a treat! You have got to give this one a try because it is simply the best! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! By the way, add more chilli if you prefer spicy foods! Have a wonderful day, friends. Enjoy!

Ingredients:

1 tbsp olive oil or use coconut oil

1 jalapeno pepper chopped

1 serrano pepper chopped (if desired for extra heat)

1 medium onion chopped

½ c chopped green onions

4 cloves garlic chopped

1 tbsp fresh grated ginger

1 tbsp curry powder I use 2 tbsp in mine!

1 tbsp paprika

Salt and pepper to taste

2 tbsp curry paste

14 oz coconut milk

16 oz prepared chickpeas canned is great

Salt and pepper to taste

Directions:

Place a large pan on the stove and turn the heat to medium.

Add oil and allow it to become hot.

Add the onion and peppers and sauté until translucent.

Add the garlic and ginger. Sauté until aromatic.

Add the green onions and sauté until soft.

Add paprika, curry powder, salt, and pepper. Stir until well mixed.

Add the curry paste and stir until well blended.

Add the coconut milk and stir until well blended.

Allow the mixture to boil, then turn the heat down to low. Simmer for about 10 minutes.

Add the chickpeas and stir until well mixed.

Serve over rice and enjoy!

Notes:

Squeeze lime over each serving.

Garnish with chilli flakes and cilantro.

Nutrition Facts:

Calories: 367kcal | Carbohydrates: 25g | Protein: 8g | Fat: 27g | Saturated Fat: 19g | Sodium: 334mg | Potassium: 542mg | Fiber: 7g | Sugar: 2g | Vitamin A: 2245IU | Vitamin C: 12.6mg | Calcium: 100mg | Iron: 6mg

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...