Express Chickpea Curry

Ingredients

• 0.5 Onion (Finely chopped)
• 2 dientes Garlic (Finely chopped)
• 1 Carrot (Grated)
• 1 bote Cooked chickpeas (Drained; can size not specified)
• 2 tbsp Tomato paste
• 1 tbsp Lemon juice
• Extra-virgin olive oil (Amount not specified; for sautéing)
• 1 tsp Ground ginger
• 1 tsp Curry powder
• 1 tsp Ground cumin
• 0.5 tsp Ground turmeric
• 0.5 tsp Ground cinnamon
• 0.25 tsp Ground nutmeg
• Salt (To taste)
• Pepper (To taste)
• Coconut milk (Amount not specified)
• Shredded coconut (Optional, to intensify the coconut flavor; amount not specified)
• Rice (For serving; amount not specified)
• Cilantro or mint leaves (Optional, for serving; amount not specified)

Steps

1. 1

   Finely chop the onion and garlic. Grate the carrot.

2. 2

   Heat a little extra-virgin olive oil in a skillet and sauté the onion for a few minutes.

3. 3

   Add the garlic, grated carrot, and ginger. Cook until the vegetables are golden brown.

4. 4

   Add the curry powder, cumin, turmeric, cinnamon, nutmeg, and tomato paste. Sauté for a few minutes.

5. 5

   Add the chickpeas and brown them for about 5 minutes. Season with salt and pepper to taste.

6. 6

   Add the coconut milk and cook over medium-high heat for 10 minutes.

7. 7

   Remove the skillet from the heat, add the lemon juice, and cover. Let rest for 10 minutes.

8. 8

   Serve the curry with rice and, if desired, a few cilantro or mint leaves. For a more intense coconut flavor, add shredded coconut.

Notes

The amounts of oil, coconut milk, rice, and optional shredded coconut are not specified, nor is the size of the can of chickpeas. The recipe mentions preparing the curry for meal prep during the week but does not provide specific storage instructions.

Nutrition per serving

• vegan
• vegetarian
• gluten-free
• meal prep
• curry
• high in plant-based protein
• quick cooking