This is one of our favorite dishes to make simply because it’s incredibly easy to make and it’s very satiating. Once the weather gets cool, the meals get warm! (Corny, right? Lol) Anyway, chickpeas are very versatile and can be used in SO many ways. From “tuna” to hummus, you can do pretty much anything with chickpeas. Check out our savory twist to a popular dish.
What you’ll need:
1 cans of chickpeas
½ cup of stewed or fire roasted tomatoes
2 cups spinach/kale
½ can coconut milk
1 jar Madras curry (can be found in Target)
2 tablespoons of minced garlic
1 medium sized onion (diced)
1 green pepper
1 tablespoon of turmeric
1 tablespoon curry powder
1 tablespoon cumin
Oil for cooking
Pepper to taste
Optional:
1 cup brown/white rice
Potatoes
Tofu
Prep: 5 minutes
Cook Time: 30-45minutes
Directions:
Boil 2 cups of water with 1 cup of rice. Set aside.
In a wok or deep pan, add about 2 tablespoons of grapeseed oil (or oil of your choice) and join the minced garlic and chopped onions and peppers. Cook for 2-4 minutes until slightly brown/soft.
Next, add the chickpeas and seasonings. Cook for about 10-15 minutes. You want the chickpeas to be soft, and seasonings to marinate with the chickpeas.
Then, add madras curry and tomatoes. Let this mixture simmer for about 10 minutes.
Next, add your coconut milk. This will make your mix creamy and savory.
Lastly, add your kale. Once your green cooks down in a few minutes, you’re ready to serve!
In a bowl, add a couple scoops of your rice and top it off with a helping of your Madras Curry Chickpeas. ENJOY!
Kinky Tip: For added protein, dice extra firm tofu and add to Madras Curry. For the dish to be more hearty, add white or sweet potatoes so it’s more filling. Make it Spicy: Add a few shakes of cayenne pepper