30 minutes

Chickpea Curry

No need to sacrifice flavor when cooking a vegetarian dish.

INGREDIENTS 

  • Two tablespoons of your favorite curry powder or garam masala 
  • 1 tablespoons vegetable oil 
  • 1 white onion, finely minced 
  • 3 cloves garlic, grated on the medium holes of a box grater
  • 1 tablespoon fresh ginger, grated on the medium holes of a box grater\
  • 1 small chili pepper 
  • 1/4 teaspoon cayenne pepper
  • 1 can coconut milk
  • 2 cans chickpeas
  • 2 cups of hearty greens - kale, collard green, spinach all work 
  • Salt and pepper to taste  
  • 3 limes, juiced 
  • 1/2 cup cilantro 

          TOOLS YOU NEED

          • Abbio Sauté Pan
          • Colander 
          • Cutting board
          • Measuring cups / spoons 
          • Mixing bowl
          • Microplane 
          • Stirring spoon 
          • Chef's knife 

            PREP

            • Dice onion and set aside
            • Finely mince garlic, or use a microplane / fine grater to grate 
            • Repeat mincing with ginger 
            • Drain and rinse chickpeas and set aside 
            • Juice lime
            • Coarsely chop cilantro 

            RECIPE DIRECTIONS

            • Place Sauté Pan over medium heat 
            • When surface of pan is warm, pour your spice mix into the pan and gently toast until fragrant - about 1-2 minutes
            • Add oil, garlic, and ginger to pan and cook until softened, another 1-2 minutes
            • Add coconut milk and stir to combine 
            • Add chickpeas to the pan, and bring heat to a simmer, cook for about 10 minutes until chickpeas start to soften
            • Add greens of choice and continue cooking until all of your ingredients are cooked to your liking 
            • Add half of the cilantro, and salt to taste
            • Finish with lime juice to your liking 
            • Serve over rice with lime wedges and the remaining cilantro 

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