- 1 tbsp extra virgin olive oil (optional)
- 2 cloves of garlic, chopped
- 1/2 onion, chopped
- 1-inch piece of ginger root (about 2.5 cm), chopped
- 1 tsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
- 1/2 tsp ground coriander (optional)
- 1/4 tsp ground black pepper
- 1/8 tsp red pepper flakes (optional)
- 1 15-ounce can of chickpeas (425 g), drained and rinsed (see notes)
- 1 14-ounce can of full fat coconut milk (400 ml)
- 2 tbsp tomato paste
- 1/2 tsp salt
- 1 tbsp lime juice (optional)
- 1 tbsp coconut flour (optional)
- Heat the oil in a large pot and cook the garlic, onion and ginger over medium-high heat for 5 to 10 minutes or until golden brown, stirring occasionally. If you don’t eat oil, just use some water or vegetable stock instead.
- Add the spices (curry, cumin, turmeric, coriander, black pepper and red pepper flakes), stir and cook 1 to 2 minutes more.
- Add the chickpeas, coconut milk, tomato paste and salt. Stir and cook for about 10 minutes, stirring occasionally.
- Remove from the stove, add the lime juice and coconut flour, stir and let stand for 5 minutes before serving.
- Serve immediately (I added some chopped, fresh cilantro on top) or keep leftovers in an airtight container in the fridge for about 5-7 days. I like to serve it with some rice or naan or pita bread.
- You can also use 1 and 1/2 cups of cooked chickpeas (250 g) instead of the can of chickpeas.
- Recipe inspired by Avant Garde Vegan.
- Serving Size: 1/4 of the recipe
- Calories: 256
- Sugar: 2 g
- Sodium: 339 mg
- Fat: 17.2 g
- Saturated Fat: 12 g
- Carbohydrates: 18.8 g
- Fiber: 5.3 g
- Protein: 7 g