Chickpea CurryPosted by FJ Leto on November 8, 2021
Ingredients (4 servings)
1 tablespoon coconut oil (or water water sauté)
1 onion, roughly chopped
2 garlic cloves, minced
2 inches fresh ginger, peeled and minced
1 large red bell pepper roughly chopped
2 carrots peeled and cut into 1/2 inch coins
1 – 2 cups mushrooms, sliced (shiitake or cremini preferably)
1 cup green beans
2 -4 tablespoons curry powder (depending on how much you like curry flavor)
1 can (14 oz.) chickpeas
1 can (14 oz.) full fat coconut milk
1 can (14 oz.) low fat coconut milk
2 cans (14 oz.) crushed red tomatoes
Crushed red or cayenne pepper for desired spiciness level
Salt and pepper to taste
Heat the coconut oil over medium heat in a large pot (large enough to hold all ingredients)
Add onion, and cook until softened, about 5 minutes.
Add in garlic, ginger, bell pepper, carrots, and mushrooms, cook for another 2 – 3 minutes.
Add curry powder and cook for 1 minute or until fragrant.
Add in the coconut milk, crushed tomatoes, chickpeas, green beans and stir gently.
Bring to a boil, reduce heat, cover and simmer for 15 – 20 minutes.
Add salt, pepper, and cayenne/crushed red pepper to taste.
Serve alone or over your favorite rice!