Curry Chickpeas

Curry Chickpea with Baked Korean Sweet Potato

This will become your go to recipe. Fall back on this Curry Chickpeas recipe when you want a delicious nourishing meal. Using zucchini as a base for this curry dish really takes it to another level. This dish is warm, rich creamy and full of flavor. Serve it as a side dish or the main attraction.

1 can chickpeas drained and rinsed

1 Not Chick’n vegan chicken bouillon dissolved in 1 cup water

1 cup full fat coconut milk

1 zucchini cut into large pieces

1/2 yellow onion rough chopped

4 garlic cloves

4 sprigs of thyme

2 stems of green onion rough chopped

1/2 tsp cumin

2 tbsp curry powder

1 tbsp grapeseed oil

1 scotch bonnet pepper stem removed

salt and black pepper to taste

On medium heat in a dutch oven add oil.

In a food processor add the zucchini, onion and garlic. You can also chop the ingredients by hand. Blend for about 30 to 4o seconds. Add the blended zucchini mixture to the hot pot. Stir the mixture cover and cook for 3-5 minutes. Add the chickpeas, vegan chick’n broth, coconut milk, salt and pepper. Stir and cook for 7-10 minutes. Add curry powder and scotch bonnet pepper. Stir and cook for 3-5 minutes. Stir and add thyme and green onions, cook for 5-7 minutes. Remove the scotch bonnet pepper and thyme stems. Serve with Jasmine Rice, Roti, or Korean Sweet Potato as shown in photo.

Enjoy!

Step by Step instructions on my YouTube Channel. Link at the top of the page.