Chickpea Curry
Ingredients
- 2 tablespoons vegetable oil
- 2 green bell peppers stemmed, seeded, and cut into 1-inch pieces
- Salt and pepper
- 1 jalapeño chile stemmed, seeded, and minced
- 4 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 2 15-ounce cans chickpeas, rinsed
- 1 14.5-ounce can diced tomatoes
- 1 14-ounce can coconut milk
Instructions
- Serve with rice and chopped fresh cilantro.
- Heat oil in Dutch oven over medium-high heat until shimmering. Add bell peppers, 1½ teaspoons salt, and ½ teaspoon pepper and cook until bell peppers are beginning to brown, 5 to 7 minutes. Add jalapeño, garlic, ginger, and curry powder and cook until fragrant, about 30 seconds.
- Add chickpeas, tomatoes and their juice, and coconut milk and bring to boil. Cover, reduce heat to medium-low, and simmer until bell peppers are tender and flavors have melded, about 20 minutes, stirring occasionally. Serve.
Nutrition
Calories: 472kcalCarbohydrates: 41gProtein: 13gFat: 31gSaturated Fat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 34mgPotassium: 883mgFiber: 11gSugar: 9gVitamin A: 426IUVitamin C: 65mgCalcium: 122mgIron: 8mg
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