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Quick and Spicy Chickpea Curry (Vegan)
Quick and Spicy Chickpea Curry (Vegan)

Before you jump to Quick and Spicy Chickpea Curry (Vegan) recipe, you may want to read this short interesting healthy tips about Your Health Can Be Affected By The Foods You Choose To Eat.

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Nuts and various seeds will be a much better option when you are trying to find a quick snack to enjoy. Almost all nuts will have lots of protein and you can in addition find that many nuts and seeds will also provide your system with vital Omega-3 and Omega-6. These kinds of fatty acids are vital to helping your body create the proper amounts of hormones your body needs for a healthy lifestyle. One thing you may not comprehend is that several hormones that you need will only be able to be produced when you have these types of fatty acids.

For those of you who want to start living a healthier life the tips above can help you do that. The one thing that you need to actually avoid is all of the processed foods which you can easily buy in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to quick and spicy chickpea curry (vegan) recipe. To make quick and spicy chickpea curry (vegan) you need 11 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Quick and Spicy Chickpea Curry (Vegan):
  1. Prepare 1 Can Chickpeas (400g/240g drained)
  2. Use 1 Red Onion
  3. Use 3-5 Cloves Garlic (to taste)
  4. You need 5-6 Babycorn
  5. You need 2 Ramiro Peppers (or regular bell peppers)
  6. Take 15-20 g Ginger (to taste)
  7. Use 4-6 Green Chili Peppers
  8. Prepare 5-7 Cherry Tomatoes
  9. Provide Hot Curry Powder
  10. You need Herbs and Spices
  11. Provide Water
Instructions to make Quick and Spicy Chickpea Curry (Vegan):
  1. Dice the red onion, garlic cloves, babycorn (split in two and cut into medium-sized pieces - see photo), Ramiro peppers (medium-sized pieces), ginger (into small cubes), green chili peppers and cherry tomatoes (cut each in half). Drain the chickpeas and rinse them with water.
  2. Coat a frying pan or wok with olive oil and heat it up. Add the diced onion, garlic, babycorn, Ramiro peppers, ginger, green chili peppers and cherry tomatoes all at once to the pan. Simmer over medium-high heat until the vegetables slightly soften up (not too much).
  3. Slightly reduce the heat. Add hot curry powder to the pan (generously, to cover all of the ingredients). Add salt and pepper, as well as various herbs and spices (I recommend: plenty of turmeric, chili flakes, garam masala if you have it, chives). Mix it all together and let it simmer for a minute.
  4. Add the chickpeas to the pan and mix it all together. Add a small amount of water (around 1dl) to the pan and let it simmer while occasionally stirring the ingredients. When the water slightly evaporates and the sauce gets a slightly thicker consistency, add 1dl more and repeat. When the water evaporates again and the sauce is slightly thicker (and not runny). There should be a fairly generous amount of sauce around the ingredients, but it shouldn't cover them.
  5. If your sauce covers the ingredients, let it evaporate a bit more (reduce it). If there's not enough of the sauce, repeat step 4 (add some water and let it evaporate). Ideally, you want to get it right in the first or second try (to preserve the flavour and avoid diluting it with water).
  6. When the sauce is right, turn off the heat. Serve with basmati rice, naan bread or without a side. Enjoy your meal! 🙂

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