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Chickpea curry

Vegan Chickpea Curry

Delicious and aromatic chickpea curry.
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Course: Dinner
Cuisine: Indian
Keyword: easy vegan chickpea curry
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 241kcal
Author: babestreetkitchen

Equipment

  • pestle and mortar
  • deep dish pan
  • saucepan

Ingredients

  • For the paste:
  • 2 tbsp of coriander seeds
  • 2 tbsp of mustard seeds
  • 6 cardamon pods
  • 2 tbsps of diced turmeric
  • 4 cloves of garlic
  • 2 tbsps of cumin powder
  • For the curry:
  • 1 cup of dried chickpeas soaked overnight
  • 1 black tea tea bag
  • 1 can of coconut milk
  • 2 cups of spinach
  • Salt and pepper

Instructions

  • In a sauce pan add the chickpeas about 4 cups of water and one black tea tea bag. Bring to the boil and then simmer for 30 minutes.
  • Whilst the chickpeas are cooking, in a pan dry fry all of the paste ingredients omitting the cumin powder for 5-10 minutes.
  • Dump all of the paste ingredients into a mortar and pestle. Start to smash the ingredients and remove the husk from the cardamon pods.
  • Add in the cumin powder and 2 tbsps of olive oil and grind together with the other spices until a paste forms.
  • In a pan add in the paste with a drizzle of oil and cook for a further 5 minutes.
  • Pour in the coconut milk and allow to simmer for 10 minutes.
  • Your chickpeas should be cooked by now drain the chickpeas discarding the tea bag. Add the chickpeas to the pan and cook for a further 10 minutes. Add the spinach in for the last 5 minutes of simmering.
  • Serve with your fav rice and some roti or naan bread and your good to go.

Notes

  • Dry chickpeas are a must here. if you use canned ones they won't cook as well in the tea.
  • You do need to plan this one a bit before hand as you need to soak the chickpeas the night before.
  • If you don't have a mortal and pestle you could replace the seeds for powders and just skip steps 2-4.

Nutrition

Calories: 241kcal