The Tastiest Curry Chickpea
About this recipe
This Curry Chickpea dish is a delicious plant-based option that's packed with flavor. It's a simple recipe that combines chickpeas with a variety of vegetables and spices, making it a hearty meal for anyone looking to enjoy a meatless dish.
The creator, Raina, emphasizes the importance of toasting the curry powder to enhance its flavor, which is a key step in this recipe. With a mix of fresh ingredients and spices, this dish is sure to satisfy your taste buds.
Ingredient notes
- You can use 3 cups of cooked chickpeas or 2 cans of chickpeas for this recipe.
- The recipe calls for 1 tablespoon of curry powder, but you can also add turmeric for extra color and flavor.
- For the all-purpose seasoning, Raina mentions using a chicken seasoning that doesn't contain meat products, which is suitable for a vegan dish.
Tips from The Raina’s Kitchen’s video
- Toast the curry powder in the skillet for a few minutes before adding other ingredients to prevent it from burning, which can make the dish bitter.
- Make sure to simmer the dish on low to medium heat for about 30 minutes to allow the flavors to meld together and the vegetables to cook properly.
Good to know
- How many servings does this recipe make?
- This recipe yields 4 servings.
- What is the total cooking time for this dish?
- The total cooking time is 60 minutes.
- Can I use canned chickpeas instead of dried?
- Yes, you can use 2 cans of chickpeas, which is equivalent to about 3 cups.
- What should I do if I want to add more vegetables?
- You can add additional vegetables like carrots or spinach, but keep in mind to adjust the cooking time accordingly.
No life story here — the video and the recipe are the whole point. All credit to The Raina’s Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Heat a skillet on medium heat.
- 2
Toast the curry powder in the skillet for a few minutes without burning it.
- 3
Add diced onion and minced garlic to the skillet and sauté for a few minutes.
- 4
Add chopped scallion, cubed pumpkin, and cooked chickpeas to the skillet.
- 5
Pour in the coconut milk and mix well.
- 6
Add diced tomato, grated ginger, crushed allspice berries, green seasoning, and scotch bonnet pepper.
- 7
Season with all-purpose seasoning, salt, and pepper to taste.
- 8
Cover the skillet and let it simmer on low to medium heat for about 30 minutes.
Heads up — we had to guess a little:
- The ingredient quantities were inferred from the caption and transcript, as there were slight discrepancies in the amounts mentioned.
Credit where it’s due: this recipe was transcribed from The Raina’s Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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