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Chickpea Curry

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Chickpeas are a great source of protein and fiber, and at our house they have become a great meat substitute for our “meatless” nights. Without the saturated fat, hormones, and hefty price tag that meat can have, chickpeas can be a healthy and cheap way to start a meatless night tradition. This chickpea curry recipe uses curry powder to add flavor, cayenne pepper for a little heat and some coconut milk to smooth and mellow out the sauce. The result is delicious!

I use Eden Organic canned chickpeas because their can linings are BPA-free. You can also used dried chickpeas. Soak and cook about 1 + 1/3 cup dried beans until softened, and measure out 3 cups cooked for this recipe.

I have been buying powdered coconut milk from the Asian Market (Five Mile International Market in Fredericksburg) which can be mixed with warm water to make coconut milk.

Ingredients

Food
Amt
Units
Prep
Notes
1 tablespoon oil (coconut oil preferred)
oil
1
tablespoon
coconut oil preferred
1 onion (diced)
onion
1
diced
1 teaspoon ginger, grated (fresh)
ginger
1
teaspoon
grated
fresh
4 cloves garlic (minced)
garlic
4
cloves
minced
½ teaspoon salt
salt
½
teaspoon
2 teaspoon curry powder
curry powder
2
teaspoon
⅛ teaspoon ground cinnamon
ground cinnamon
teaspoon
⅛ teaspoon black pepper
black pepper
teaspoon
⅛ teaspoon cayenne pepper (can add more as needed)
cayenne pepper
teaspoon
can add more as needed
14 ounces diced tomatoes (fresh, canned or boxed)
diced tomatoes
14
ounces
fresh, canned or boxed
2 14 ounce cans chickpeas (drained and rinsed)
chickpeas
2
14 ounce cans
drained and rinsed
3 ounces culinary coconut milk
culinary coconut milk
3
ounces
1 ounce water (or more to achieve desired consistency)
water
1
ounce
or more to achieve desired consistency
¼ cup chopped cilantro
chopped cilantro
¼
cup

Method

Heat oil in a small wok or large saucepan on medium. Cook onions until soft, about 5 minutes. Add ginger and garlic, and cook 1-2 minutes until softened. Add salt, spices and diced tomatoes with juices. Heat and simmer another 1-2 minutes. Add chickpeas and cook for 2-3 minutes. Add coconut milk and water, and bring to a simmer for another 5-10 minutes. Add additional water to thin the broth as needed. Top with chopped cilantro.

Babyfood Option:

Chickpeas are a great source of protein for new eaters. Take some of plain chickpeas and warm coconut milk and run it through your mini food processor to make a smooth puree. For more advanced eaters take some of the chickpeas and sauce (spice with cayenne pepper for the rest of the family after taking baby’s portion) and puree or smash with the back of fork until you get the desired consistency.

Prep time
5 min
Cook time
12 min
Cost per serving:
$2.16
Yields/Serves:
6 servings
Nutrition Information

Yum Ratings

😫😟😐😀😍 ”Yum! That’s delicious! My favorite food is Indian food!” —Belinda, age 9
😫😟😐😀😍 ”Super Yum! Nice texture. It has a smooth taste. It could be spicier” —Daniel, age 10
😫😟😐😀😍 ”Super Yum! I like chickpeas. It could use more salt.” —Zane, age 10
😫😟😐😀😍 ”Super Yum! It tastes a little spicy, and it has a good flavor!” —Zaida, age 6
😫😟😐😀😍 ”Super Yuck. It was too spicy. When I bit into it, it didn’t taste that good.” —Al, age 7
😫😟😐😀😍 ”OK. It’ wasn’t like I thought it would taste. It was just spicy enough.” —Emily, age 8
😫😟😐😀😍 “Yum! I like the curry chickpeas and the spice, but it needs more salt.” —Shane, age 11
😫😟😐😀😍 “Super Yum. It smells spicy but it has a very nice taste.” —Joanne, age 10
😫😟😐😀😍 “Super Yum. I like the curry taste!” —Asa, age 6
😫😟😐😀😍 “OK. It’s okay but it’s just a little too spicy.” —Elizabeth, age 8
😫😟😐😀😍 “Super Yum. I could eat that for breakfast!” —Wendy, a grownup
😫😟😐😀😍 “Super Yum. I could eat that for breakfast!” —Wendy, a grownup