vegan chickpea curry

*****the opinions expressed in LCC are just that, MY two cents!! ****

This vegan thing is getting way out of hand. I’m hooked on the chickpeas and curry recipes. Both have extremely helpful benefits for you as well. See here and here.

At first this was just a seven day kind of thing but now it’s been 16 days and I’m kinda liking it. Don’t get me wrong I caved in for some hot wings a several days ago. My ultimate goal is to reduce the meat intake. I’m transitioning… barely vegan!

So I made this Chickpea Curry and it was delicious nevertheless.

Okay so let’s get to the recipe.

It’s fairly simple the entire time was about 10 minutes prepping and 10-15 minutes cooking time.

I uploaded the video for this recipe as well!

But if you need to see it like me as well, keep scrolling!

First you’ll need:

  • 2 cans of chickpeas rinsed and drained
  • 1 can of coconut milk
  • 3 cloves of garlic
  • 2 medium onions
  • Salt and pepper to taste
  • Grape tomatoes
  • 1/2 lime juice
  • 1 tsp soy sauce
  • Veggies (I used spinach, Ive used carrots and potatoes before)
  • Spring H2O to dilute to thickness desired
  • Basil leaves
  • Bay leaves for rice
  • Basmati/Jasmine rice

I first began to cook my rice, it will be finished by the time the curry is done.

Sautée onions until clear for about 5 minutes. Add garlic next and cook for five minutes more.

Next add your can of coconut milk and stir. Simmer for 2-3 minutes.

Add chickpeas, green onions, tomatoes, soy sauce and simmer. After about 5 minutes add your spinach or depending on what veggies you have. For example carrots and potatoes should be added early on. Soup will cook longer as well so turn your heat down.

Squeeze lime juice in now or wait until you’ve fixed your bowl. I like the sour taste afterwards!

I hope you try it and tell

Me what you think? I’m ready to venture out to more vegan delights, what do you suggest?

*****the opinions expressed in LCC are just that, MY two cents!! ****




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