How to Make 3 Easy of Chickpea Curry

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Before you jump to Chickpea Curry recipe, you may want to read this short interesting healthy tips about Below Are A Few Basic Explanations Why Eating Apples Is Good.

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Cornell University performed a study on the result apples have on your brain. While carrying out their study they learned that, quercetin, which is located in apples assists in maintaining healthy brain cells. Not to mention thanks to this ingredient in apples, they can essentially reduce Alzheimer’s symptoms.

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We hope you got insight from reading it, now let’s go back to chickpea curry recipe. To make chickpea curry you need 18 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Chickpea Curry:

1. Get 2 TBSP Canola / Peanut / Vegetable Oil,
2. Prepare 1 Red Onion Thinly Sliced,
3. Take Pinch Sea Salt,
4. Provide Pinch Black Pepper,
5. Get 3 Cloves Garlic Finely Minced,
6. Get 2 TSP Bengal Style Garam Masala,
7. Use 1 TBSP Madras Curry Powder,
8. Prepare Pinch Cayenne,
9. Provide 14.5 oz Chickpeas Canned Drained,
10. You need 14.5 oz Tomatoes Canned Diced,
11. You need 14.5 oz Coconut Milk,
12. You need 2 TBSP Maple Syrup,
13. Take 2 TBSP Pic's Peanut Butter
14. Prepare Fresh Lemon Juice, 1/2 Lemon
15. Use Fresh Lemon Zest, 1/2 Lemon
16. Get Cauliflower Couscous, 4 Servings
17. You need Vegan-Friendly Pita Homemade or Store-Bought, For Serving
18. Prepare Coriander Coarsely Chopped, For Garnishing

Steps to make Chickpea Curry:

1. You can use store-bought vegan-friendly pita or visit: https://www.fatdough.sg/post/2018/10/03/greek-pita-bread Replace the milk with any dairy-free milk for a vegan option.
2. Pls visit: https://www.fatdough.sg/post/couscous-sweet-potato-boats for the couscous recipe.
3. Pls visit: https://www.fatdough.sg/post/madras-curry-powder for the curry powder recipe.
4. Pls visit: https://www.fatdough.sg/post/2019/11/21/bengal-style-garam-masala for the garam masala recipe.
5. In a sauce pot over medium heat, drizzle oil. - - Once the oil is heated up, add in the onion. - - Season with salt and pepper.
6. Saute until onions are caramelized. - - Add in garlic. Saute until aromatic. - - Add in the garam masala, curry powder and cayenne. - - Saute until aromatic.
7. Add in chickpeas, tomatoes and coconut milk. - - If you are using fresh chickpeas, soak them in water overnight. - - Stir to combine well and deglaze the bottom of the pot. - - Bring it up to a simmer and turn the heat down to low.
8. Cover and simmer for about 10 mins. - - Stir occasionally to prevent burning. - - Add in maple syrup and peanut butter. - - Taste and adjust for seasonings with salt and pepper.
9. Give it a quick stir. - - Remove from heat. - - Finish the curry off with lemon juice and zest.
10. Give it a final stir. - - Spoon over some cauliflower couscous or pita bread. - - Sprinkle some coriander over the top. - - Serve immediately.

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