Ingredients
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2 cans (15 oz each) chickpeas, drained and rinsed
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1 onion, finely chopped
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3 cloves garlic, minced
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 large tomato, diced
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1 cup coconut milk
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2 tablespoons curry powder
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon ground turmeric
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1/2 teaspoon cayenne pepper (adjust to taste for spiciness)
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1 Salt and black pepper, to taste
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2 tablespoons vegetable oil (or omit for oil-free)
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1 Fresh cilantro, for garnish
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1 Cooked rice or flatbread, for serving
Directions
Immerse yourself in the tropical flavors of the Caribbean with this Vegan Caribbean Chickpea Curry, a perfect choice for a satisfying lunch.
Steps
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1
Done
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In a large skillet or pan, heat the vegetable oil (or use water for an oil-free version) over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes. |
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2
Done
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Stir in the minced garlic, curry powder, ground cumin, ground coriander, ground turmeric, and cayenne pepper (adjust to your desired level of spiciness). Cook for an additional 1-2 minutes until fragrant. |
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3
Done
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Add the diced red and green bell peppers to the skillet and cook for about 5 minutes, allowing them to soften. |
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4
Done
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Stir in the diced tomatoes and cook for another 2-3 minutes until they begin to break down. |
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5
Done
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Add the drained and rinsed chickpeas to the skillet and stir well to coat them with the spices and vegetables. |
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6
Done
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Pour in the coconut milk and season with salt and black pepper to taste. Bring the mixture to a gentle simmer. |
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7
Done
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Simmer the Vegan Caribbean Chickpea Curry for 10-15 minutes, allowing the flavors to meld and the sauce to thicken. |
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8
Done
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Serve the curry hot over cooked rice or with flatbread, garnished with fresh cilantro. |
