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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. In my younger, less aware days I ate a lot of meat, and didn't even think about where it.

Alright, don’t linger, let’s plan this quick and spicy chickpea curry (vegan) menu with 11 substances which are definitely easy to acquire, and we have to process them at the very least through 6 actions. You should invest a while on this, so the resulting food could be perfect.

Ingredients for Quick and Spicy Chickpea Curry (Vegan):

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

However, it uses the flavors of Indian cuisine to make a fast weeknight dinner. An easy, flavorful gluten-free & vegan chickpea vindaloo - chickpeas in spicy and tangy tomato curry. Make your own vegan vindaloo at home using flavorful fresh curry paste. Note that you need to soak your chickpeas in advance.

Quick and Spicy Chickpea Curry (Vegan) start cooking:

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 protein-packed chickpea and spinach curry is the perfect meal in a pinch! Why This Vegan Coconut Chickpea Curry Recipe Is So Good. The coconut cream makes this chickpea curry super, super rich. I use lots of it here to keep the sauce ultra creamy. This chickpea curry recipe blends together a few spices that keep the dish rich but not too spicy.

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