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Quick and Spicy Chickpea Curry (Vegan)
Quick and Spicy Chickpea Curry (Vegan)

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We hope you got benefit from reading it, now let’s go back to quick and spicy chickpea curry (vegan) recipe. You can have quick and spicy chickpea curry (vegan) using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Quick and Spicy Chickpea Curry (Vegan):
  1. Provide 1 Can Chickpeas (400g/240g drained)
  2. Take 1 Red Onion
  3. Prepare 3-5 Cloves Garlic (to taste)
  4. Take 5-6 Babycorn
  5. Use 2 Ramiro Peppers (or regular bell peppers)
  6. You need 15-20 g Ginger (to taste)
  7. You need 4-6 Green Chili Peppers
  8. Get 5-7 Cherry Tomatoes
  9. Get Hot Curry Powder
  10. Use Herbs and Spices
  11. Provide Water
Steps to make Quick and Spicy Chickpea Curry (Vegan):
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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).
  6. When the sauce is right, turn off the heat. Serve with basmati rice, naan bread or without a side. Enjoy your meal! 🙂

I also like to use this base for a Feel free to add cayenne pepper too if you like it spicy. Try this rich and creamy chickpea curry. And Dan is getting a bit tired of it lol! But I love it: this is my go-to weeknight meal, for many reasons! It's rich, spicy but not overpowering, filling and ready in no time.

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