Coconut Curry Chickpea – A Low Cal Vegan Dinner in 30 Minutes
Coconut curry chickpea is a delicious combination of chickpeas, coconut milk, onions, garlic, ginger, tomatoes, curry, and other spices. Believe me, when the dish comes together, it is wonderfully aromatic and delicious.
We use tomatoes in the recipe, they are not traditional nor necessary but add extra taste and texture to the dish. You can use any type of tomato you wish.
The chickpeas can be picked up in just about any grocery store, and any brand will suffice. Just make sure you drain them before cooking.
In terms of the spices, I find the given amounts create a nice balance, but you can use as much or as little as you like. The same applies to the garlic, onion, and ginger.
The dish is great served up over hot rice. Basmati rice is the best but any type can be used.
Give our coconut curry chickpea a try and let us know what you think.
All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.
Music: Little Maps Eddie – Product of Filmora Studios
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