Vegan Chickpea Curry

Chickpea curry over brown rice

Spice mix

This afternoon, the yard essentially swallowed me. The weeds. I absolutely could not stop pruning, pulling, and placing things into piles. As a result, dinner had to be quick and easy. I revisited an old favorite, a recipe that a vegetarian friend shared with me many years ago during a visit in Düsseldorf.

The most complicated things you have to do is mince an onion and measure out spices. Oh, and get your can opener ready!

A garlic press will save time

This time, I tried coconut oil instead of vegetable oil. I loved the smell while it was heating, and it seemed to be a perfect fit. In order to capture as much of the spices' flavors, I add them with the onion to the pot right at the beginning. After the onion has softened, I then add the garlic and sautee it briefly to release its flavors.

Vegan Chickpea Curry

• 2 onions, minced
• 4 garlic cloves, minced
• 1 tsp. coconut or vegetable oil
• 1 tsp. chili powder
• 1 tsp. salt
• 1 tsp. turmeric
• 1 tsp. paprika
• 1 tbsp. cumin
• 1 tbsp. coriander
• 2-14.5 oz. (440g) cans chickpeas/garbanzo beans, drained and rinsed
• 1 14.5 oz. (440g) can diced tomatoes, drained 
• 1 tsp. garam masala
• 1 can coconut milk

Almost ready!

1. Heat oil over medium heat until shimmering. Add onions and all spices except garam masala. Sautee until onion is soft, about 5 minutes.
2. Add garlic and sautee until fragrant, about 15 seconds.
3. Stir in drained chickpeas and tomatoes, bring to a simmer, and cook uncovered over medium-low heat 20 minutes.
4. Add garam masala and coconut milk; simmer for an additional 10 minutes.

Serve with naan bread or rice. Enjoy!