This vegan chickpea curry is a heartwarming, healthy recipe that’s perfect for a chilly winter day. Chickpeas are simmered in a delicious coconut milk and tomato sauce, with warm and comforting spices like curry and cumin. Spicy, hearty, and oh-so-delicious, this dish is packed with flavor. It’s perfect over steamed rice, or served with naan bread for dipping.
Ingredients
4 cups organic chickpeas
8 tbsp Organic coconut oil or extra virgin olive oil
Soak dried chickpeas overnight. Use a large pot, add soaked chickpeas with several inches of water, and bring to a boil. Reduce the heat and simmer for about 1.5 to 2 hours.
Heat the oil over medium-low in a large pot and add garlic and sliced onion to the pot over medium-high heat for about 10 minutes or until the onion turns golden brown and softened, stirring occasionally.
Add the spices into the pot (curry, cumin, turmeric, coriander, black pepper, and red pepper flakes), stir, and cook for 1 to 2 more minutes.
Add crushed tomatoes, tomato paste, coconut milk, chickpeas, salt and black pepper. Stir and cook for about 10 minutes. Adjust the seasoning as needed.
Add the lime juice and garnish with cilantro (optional). Serve with rice or naan bread.
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