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Chickpea Curry
Servings: 4 people
Author: Rachel Katzman
Ingredients
  • 1 15 oz. can chickpeas, drained and rinsed You can use dried too - just use 1 cup, soak overnight, rinse and drain
  • 1 15 oz. can full-fat coconut milk
  • 1 6 oz. can tomato paste
  • 1 cup crushed tomatoes
  • 1/4 tsp curry powder I just use a sprinkling of each spice
  • 1/4 tsp coriander
  • 1/4 tsp tumeric
  • 1/4 tsp ginger feel free to use ginger root, just peel and dice 1 tsp. It's good to keep fresh ginger in the freezer to have on hand if you need it
  • 1/4 tsp hot paprika you can use regular too, or smoked, if you have it
  • 1/4 tsp shawarma seasoning totally optional but I like to mix some of this in, even though some of these spices are included in the mix
  • 1 tsp salt if you're using canned chickpeas, I would use 1/2 tsp of salt, since the canned beans contain a good amount of salt
  • 1/4 tsp black pepper
  • 1/2 cup diced onion
  • 1 tbsp minced garlic
  • 1 cup water
  • 1 handful sliced pickled jalapenos optional
  • 1 handful chopped fresh cilantro optional
  • 1/4 lemon wedge optional
  • 1 cup white rice or cauliflower rice
Instructions

  1. If using an instant pot/pressure cooker, add all ingredients into the pot.  Press "beans/chili" and cook for 1 hour.

  2. If using a slow cooker, add all ingredients (5 qt. probably will work best) and cook on low for 7 hours or high for 4 hours. 

  3. Serve the curry on top of white rice or cauliflower rice and garnish with pickled jalapenos, chopped cilantro and squeeze a fresh lemon wedge (if using), for an extra boost of flavor and acidity.  Serve warm.