Quick and Spicy Chickpea Curry (Vegan)
Quick and Spicy Chickpea Curry (Vegan)

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, quick and spicy chickpea curry (vegan). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Quick and Spicy Chickpea Curry (Vegan) is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Quick and Spicy Chickpea Curry (Vegan) is something that I have loved my whole life.

Great recipe for Quick and Spicy Chickpea Curry (Vegan). I didn't have a lot of time, so I made a quick curry. It actually turned out really well, so I decided to share it here 🙂 #Vegetarian #Vegan #Indian #Curry #Spicy #Cooking #Food #Cuisine Our vegan chickpea curry is packed full of protein, fibre and iron. Most of the time being a vegetarian is exceptionally easy, but I don't mind admitting that occasionally I really do crave a meat-based meal.

To get started with this particular recipe, we have to prepare a few components. You can cook quick and spicy chickpea curry (vegan) using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Quick and Spicy Chickpea Curry (Vegan):
  1. Get 1 Can Chickpeas (400g/240g drained)
  2. Prepare 1 Red Onion
  3. Take 3-5 Cloves Garlic (to taste)
  4. Take 5-6 Babycorn
  5. Get 2 Ramiro Peppers (or regular bell peppers)
  6. Prepare 15-20 g Ginger (to taste)
  7. Prepare 4-6 Green Chili Peppers
  8. Make ready 5-7 Cherry Tomatoes
  9. Take Hot Curry Powder
  10. Get Herbs and Spices
  11. Take Water

Chickpea Vindaloo (Spicy Chickpea Curry) An easy, flavorful gluten-free & vegan chickpea vindaloo - chickpeas in spicy and tangy tomato curry. Make your own vegan vindaloo at home using flavorful fresh curry paste. Note that you need to soak your chickpeas in advance. In a large skillet, heat the olive oil or coconut oil over medium high heat.

Steps to make Quick and Spicy Chickpea Curry (Vegan):
  1. Dice the red onion, garlic cloves, babycorn (split in two and cut into medium-sized pieces - see photo), Ramiro peppers (medium-sized pieces), ginger (into small cubes), green chili peppers and cherry tomatoes (cut each in half). Drain the chickpeas and rinse them with water.
  2. Coat a frying pan or wok with olive oil and heat it up. Add the diced onion, garlic, babycorn, Ramiro peppers, ginger, green chili peppers and cherry tomatoes all at once to the pan. Simmer over medium-high heat until the vegetables slightly soften up (not too much).
  3. Slightly reduce the heat. Add hot curry powder to the pan (generously, to cover all of the ingredients). Add salt and pepper, as well as various herbs and spices (I recommend: plenty of turmeric, chili flakes, garam masala if you have it, chives). Mix it all together and let it simmer for a minute.
  4. Add the chickpeas to the pan and mix it all together. Add a small amount of water (around 1dl) to the pan and let it simmer while occasionally stirring the ingredients. When the water slightly evaporates and the sauce gets a slightly thicker consistency, add 1dl more and repeat. When the water evaporates again and the sauce is slightly thicker (and not runny). There should be a fairly generous amount of sauce around the ingredients, but it shouldn't cover them.
  5. If your sauce covers the ingredients, let it evaporate a bit more (reduce it). If there's not enough of the sauce, repeat step 4 (add some water and let it evaporate). Ideally, you want to get it right in the first or second try (to preserve the flavour and avoid diluting it with water).
  6. When the sauce is right, turn off the heat. Serve with basmati rice, naan bread or without a side. Enjoy your meal! 🙂

Note that you need to soak your chickpeas in advance. In a large skillet, heat the olive oil or coconut oil over medium high heat. Add the garlic and fresh ginger and cook for one minute. Add the tomatoes, curry powder, garam masala, turmeric, salt, pepper, and cayenne pepper. A vegan Indian curry, made for weeknights.

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