The Best Way To Cook Curry Chickpeas and Veggies
Curry Chickpeas and Veggies – is a dinner recipe that you’ll surely love. Cooked in curry spices and mixed with an array of vegetables, you’ll be done in 20 minutes.
I’ve been waiting to try my hands at cooking chickpeas for some time.
A friend of mine, who’s vegan, introduced me to the idea of using this great legume to cook an easy dinner or lunch.
There are quite a few benefits of chickpeas such as being high in protein and low in fat that make it a great dinner option for everyone.
I’m very excited to share this recipe with you guys as it was a lifesaver for me when I needed a quick in-the-week meal.
What are Chickpeas?
Chickpeas also known as garbanzo beans are a staple legume used in varying dishes.
This basic legume has been the key ingredient in many Mediterranean and Middle Eastern meals such as hummus, falafels, patties, stews, soups, and curry.
Ingredients To Use
Chickpeas – For this recipe, I used dried chickpeas but canned works best if that’s your preferred choice. You can see further on how to cook dry chickpeas below.
Vegetables – carrots, bok choy, onions, escallion, and garlic are my choice of veggies for this recipe but feel free to add your choice of veggies.
Oil – vegetable oil is my preferred oil but coconut or olive oil can also be used
Spices and seasonings – curry powder, all-purpose seasoning, salt and black pepper
Other Ingredients – tomato, thyme, vegetable broth, scotch bonnet pepper
How To Cook Dried Chickpeas
There are different varieties of chickpeas to try.
However, I usually get the Kabuli chickpeas which are dry and brown.
I also get it in bulk to use for varying dishes throughout the week.
To properly cook dried chickpeas you first need a pressure cooker pot. This helps to cook the dried chickpeas fast and in huge quantities.
IMPORTANT: Soaking your chickpeas overnight also helps with faster cooking time.
Ingredients – 2-3 cups of dried chickpeas, 1 tbsp salt, and 3-4 cups of water.
- Fill the pressure cook pot with water then add dried chickpeas and salt.
- Place pot over high heat, cover with a normal pot cover, and allow to boil for 10 minutes.
- Remove cover then cover the pot with the pressure cooker’s cover to pressure cook for 1-2 hours.
- Remove from heat, and allow to cool under running water. Chickpeas should be soft and tender to use in future meals.
Storing Cooked Chickpeas
Once the chickpeas are cool, store them in an airtight container in your refrigerator for up to 2-3 weeks.
Store in your freezer for up to a month.
Note: To prevent an explosion when using a pressure cooker, NEVER IMMEDIATELY OPEN IT. To cool quickly place the pot under running water until the pot stops whistling and the pot is cool.
Are Chickpeas Expensive?
The short answer is no.
This inexpensive legume can be found in your local supermarket or grocery store.
I normally pick up the bulk-dried chickpeas as they are a bit cheaper than canned ones.
With bulk chickpeas, I feel I get more for my dollar.
So when I go to the supermarket I would pick up a 14 oz bag of Goya chickpeas a.k.a garbanzo beans and cook the entire bag.
This saves me so much time during my busy week whenever I want to cook another delicious chickpea recipe.
Other Easy Chickpea Recipes To Try!
This meal is great on its own but you can also try it with:
- Basmati Rice
- Mash Potatoes
- Pasta – cooked to your desired
- Roti and more…
Thanks for being here and I hope you enjoyed the recipe and content.
Comment below if you made this recipe. You can also take a photo and tag me on Instagram @theshyfoodblogger and hashtag #theshyfoodblogger.
Curry Chickpeas & Veggies
- 1 cup dried chickpeas (cooked until soft)
- 2 tbsp. Morton Nature's Seasons (all purpose seasoning)
- 1 cup carrots (julienne or sliced)
- ½ cup onion (finely chopped)
- 1 cup bok choy (chopped)
- 1 medium tomato (diced)
- 2 stalks escallion (chopped)
- 2 cloves garlic (finely chopped)
- 1 tbsp. curry powder
- ½ cup vegetable broth
- 2 sprigs thyme
- 1 scotch bonnet pepper
- vegetable oil
- Heat oil in a large skillet. Saute onion, escallion, and garlic for 1 minute.
- Pour half of the vegetable broth into the skillet and stir to combine.
- Add curry powder and all-purpose seasoning to the mixture and allow to cook for 1-2 minutes.
- Add carrots, bok choy, chickpeas, and remaining vegetable broth to the pot. Stir to combine.
- Top with tomato, thyme, and scotch bonnet pepper then allow to cook for 5-7 minutes. Prick scotch bonnet pepper with a fork to help the juices flow through the pot as it cooks.
- Remove from heat and serve.
Notes for Cooking Curry Chickpeas & Veggies:
- You can also add broccoli, cauliflower, sweetcorn, mixed vegetables, and other ingredients of your choice.
- Instead of dried chickpeas, you can also use a can of chickpeas.