Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, quick and spicy chickpea curry (vegan). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Quick and Spicy Chickpea Curry (Vegan) is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Quick and Spicy Chickpea Curry (Vegan) is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook quick and spicy chickpea curry (vegan) using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Quick and Spicy Chickpea Curry (Vegan):
- Prepare 1 Can Chickpeas (400g/240g drained)
- Prepare 1 Red Onion
- Take 3-5 Cloves Garlic (to taste)
- Make ready 5-6 Babycorn
- Take 2 Ramiro Peppers (or regular bell peppers)
- Take 15-20 g Ginger (to taste)
- Get 4-6 Green Chili Peppers
- Make ready 5-7 Cherry Tomatoes
- Make ready Hot Curry Powder
- Take Herbs and Spices
- Make ready Water
Instructions to make Quick and Spicy Chickpea Curry (Vegan):
- 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.
- 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).
- 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.
- 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.
- 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).
- When the sauce is right, turn off the heat. Serve with basmati rice, naan bread or without a side. Enjoy your meal! 🙂
So that is going to wrap this up with this special food quick and spicy chickpea curry (vegan) recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
