Chickpea Veggie Curry
Savory, tomato curry taste, with veggies and chickpeas over quinoa or rice.
Prep Time: 10 Minutes
Cook Time: 27 Minutes
Total Time: 37 Minutes
Servings: 6
Ingredients:
» One 14 oz can of Chickpea beans (Garbanzo)
» One 14 oz can diced tomatoes
» One 14 oz can coconut milk
» 1 clove garlic
» ½ yellow onion
» ½ bell pepper any color
» 1 small zucchini
» 1-2 Tbsp curry past
» 1 tsp cumin
» ¼ tsp black pepper
» 1/8 tsp Himalayan salt (or sea salt)
» 1/3 cup unsalted cashews (optional)
» 1 cup Quinoa (or brown rice)
Directions:
Follow instructions on quinoa or brown rice package and get that cooking.
Chop up garlic, yellow onion and heat up a pot with 1 Tbsp of extra virgin olive oil. Once the oil is heated add garlic and onions. While that is cooking for about 5 minutes, chop up the bell pepper and zucchini add to the onion and garlic. Add in all the spices and cashews cook for about 2 minutes, while that is cooking drain the chickpeas and rinse under cold water till the bubbles are gone. Add chickpeas and diced tomatoes to the pot and mix together. Cook for another 5 minutes then add in the coconut milk. Bring to a simmer and simmer for 15 minutes.
Cooking Tips:
If you want more of a fresh tasting curry, use 3 medium tomatoes instead of canned tomatoes. If you are using salted cashews just take out the salt in the recipe so it will not be too salty.
Macros per Serving:
Protein: g
Carbs: g
Fat: g
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