Chickpea Veggie Curry
This Chickpea Veggie Curry is a quick dinner recipe that even you can't resist making. Protein-packed chickpeas cooked in curry and mixed with vegetables; ready in 15 minutes.
Ingredients
- 1 cup chickpeas
- ½ cup onion finely chopped
- 2 cloves garlic minced
- 2 stalks escallion chopped
- 1 tsp curry powder
- ¼ tsp cumin
- 1 tsp all-purpose seasoning
- 1 cup carrots sliced or bevel
- 1 cup cabbage shredded
- 1 medium tomato diced
- 1 scotch bonnet pepper seeds removed
- 2 sprigs thyme
- ⅓ cup water or vegetable broth
- 1 tbsp vegetable oil
Instructions
- In a large pan, heat oil over medium heat. Saute onion and garlic for 1 minute.
- Add curry powder, cumin, and all-purpose seasoning to the sauteed seasoning and stir to coat.
- Stir in carrots, cabbage, chickpeas, tomato, and thyme. Allow to cook for 3 minutes.
- Add vegetable broth and scotch bonnet pepper to the chickpeas mixture. Stir to combine.
- Top with chopped escallion and remove from heat.
- Serve.
Notes
Notes for Chickpea Veggie Curry:
- Add broccoli, cauliflower, string beans, or sweetcorn for more color and flavor.
- Check out the content above to learn how to cook dried chickpeas, which I used in this recipe.