If you’re new to our blog, let me start by saying welcome! If you’ve visited us before, thank you for joining us again! This week we’re featuring flavors we don’t very often work with. More times than not we share recipes that highlight the flavors of Italy but today we’re dipping our spoon into India! Our CURRIED CHICKPEAS have warm Indian spices of coriander, turmeric, and curry powder. This flavorful sauce also has notes of cinnamon, coconut, and cayenne pepper. All this flavor coats hearty chickpeas and is served with jasmine rice. Did you know India produces the most chickpeas worldwide? So it seems the pairing of chickpeas and curry is the perfect match! If you’re new to the meatless way of eating, chickpeas are a go to in vegetarian/vegan diets because they are an excellent source of carbohydrate, protein, fiber, and B vitamins. We’ve paired our Curried Chickpeas with our favorite rice, the fluffy and slightly floral aromatic jasmine rice and even though jasmine rice native from Thailand, India’s neighbor, it helps in making this dish perfect for taking your taste buds on a trip to South Asia. So, let’s get cooking!
- 2 Tablespoons Extra Virgin Olive Oil
- 1 small onion, chopped
- 2 garlic cloves, crushed
- 1 Tablespoon curry powder
- 1 teaspoon cumin powder
- 1/2 teaspoon ground coriander
- 2 Teaspoons ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon onion powder
- 1/4 teaspoon nutmeg
- dash cayenne powder
- 2 15 ounce cans chickpeas, drained and rinsed
- 1 14 ounce can diced tomatoes
- 1 14 ounce can full fat coconut milk
- 1 teaspoon coconut sugar
- salt and pepper, to taste
- Cilantro for garnish
- In a large skillet over medium heat, add olive oil and onion. Saute until the onions become translucent. Will take about 2 minutes. Then add the garlic.
- Add the onion powder, curry powder, cumin, coriander, turmeric, cayenne, cinnamon, nutmeg, and coconut sugar. Stir around to fully incorporate flavors together.
- Add the diced tomatoes to the onion/spice mixture. Fold together.
- Add in the chickpeas and the stir in the coconut milk. Cook for 15 minutes to allow the flavors to marry and thicken up a bit.
- Serve over jasmine rice, or any grain you favor. Garnish with cilantro.