How to Cook Delicious Quick and Spicy Chickpea Curry (Vegan)

Quick and Spicy Chickpea Curry (Vegan). Our vegan chickpea curry is packed full of protein, fibre and iron. Most of the time being a vegetarian is exceptionally easy, but I don't mind admitting that occasionally I really do crave a meat-based meal. Chickpea vindaloo (tangy and spicy chickpea and tomato curry) recipe.

This chickpea curry recipe blends together a few spices that keep the dish rich but not too spicy. That makes it super versatile for just about anyone. This vegan curry is super filling and perfect over basmati or cauliflower rice. You can cook Quick and Spicy Chickpea Curry (Vegan) using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Quick and Spicy Chickpea Curry (Vegan)

1. Prepare 1 Can of Chickpeas (400g/240g drained).
2. You need 1 of Red Onion.
3. Prepare 3-5 Cloves of Garlic (to taste).
4. You need 5-6 of Babycorn.
5. Prepare 2 of Ramiro Peppers (or regular bell peppers).
6. You need 15-20 g of Ginger (to taste).
7. You need 4-6 of Green Chili Peppers.
8. You need 5-7 of Cherry Tomatoes.
9. Prepare of Hot Curry Powder.
10. You need of Herbs and Spices.
11. It's of Water.

It's crazy quick and easy, relying on several inexpensive and convenient. Really, there aren't many plant based dinner recipes that are this quick to make! Often our fast dinners rely on cheese or dairy for quick flavor. Vegan chickpea curry with eggplant and coconut.

Quick and Spicy Chickpea Curry (Vegan) instructions

1. Dice the red onion, garlic cloves, babycorn (split in two and cut into medium-sized pieces - see photo), Ramiro peppers (medium-sized pieces), ginger (into small cubes), green chili peppers and cherry tomatoes (cut each in half). Drain the chickpeas and rinse them with water..
2. Coat a frying pan or wok with olive oil and heat it up. Add the diced onion, garlic, babycorn, Ramiro peppers, ginger, green chili peppers and cherry tomatoes all at once to the pan. Simmer over medium-high heat until the vegetables slightly soften up (not too much)..
3. Slightly reduce the heat. Add hot curry powder to the pan (generously, to cover all of the ingredients). Add salt and pepper, as well as various herbs and spices (I recommend: plenty of turmeric, chili flakes, garam masala if you have it, chives). Mix it all together and let it simmer for a minute..
4. Add the chickpeas to the pan and mix it all together. Add a small amount of water (around 1dl) to the pan and let it simmer while occasionally stirring the ingredients. When the water slightly evaporates and the sauce gets a slightly thicker consistency, add 1dl more and repeat. When the water evaporates again and the sauce is slightly thicker (and not runny). There should be a fairly generous amount of sauce around the ingredients, but it shouldn't cover them..
5. If your sauce covers the ingredients, let it evaporate a bit more (reduce it). If there's not enough of the sauce, repeat step 4 (add some water and let it evaporate). Ideally, you want to get it right in the first or second try (to preserve the flavour and avoid diluting it with water)..
6. When the sauce is right, turn off the heat. Serve with basmati rice, naan bread or without a side. Enjoy your meal! 🙂.

This creamy and delicious vegetarian comfort meal is Healthy. Niko had the idea to make a curry as the next quick and easy episode and so I decided on making a chickpea curry. We also threw in some fresh We also threw in some fresh spinach, sweet potato and cherry tomatoes. The curry powder, we used, is a spicy one so we didn´t need to spice things. Crockpot Chickpea Curry Recipe - An easy vegetarian slow cooker chickpea curry recipe that is gluten-free and Chickpeas - The base of the curry.

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