Vegetarian Splendor Chickpea Curry recipe
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Ingredients
- 2 tablespoons olive oil 1 teaspoon cumin seeds 3 whole cloves 1 white onion, halved and thinly sliced 3 ounces tomato paste 2 tablespoons curry powder 1 tablespoon all-purpose flour 1 tablespoon ground turmeric 1 teaspoon garlic powder 1 teaspoon ground ginger 1 teaspoon dried basil 1 pinch ground allspice 1 pinch salt 3 cups warm water, or as needed 1 (15 ounce) can garbanzo beans (chickpeas), drained ⅓ red bell pepper, chopped 2 cups fresh green beans, trimmed 1 cup frozen peas 1 teaspoon rice wine vinegar salt and ground black pepper to taste
Nutrition Info
- 253.4 caloriescarbohydrate: 38.4 gcholesterol: : -fat: 8.8 gfiber: 10.1 gprotein: 8.8 gsaturatedFat: 1.2 gservingSize: -sodium: 511.1 mgsugar: 7.3 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Splendor Chickpea Curry
Directions
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Heat olive oil in a large pot over medium-high heat. Add cumin seeds and cloves, saute until cumin seeds swell, about 30 seconds. Discard cloves. Add onion to the pot and saute until lightly golden, about 5 minutes.
Combine tomato paste, curry powder, flour, turmeric, garlic powder, ginger, basil, allspice, and salt together in a bowl. Stir in 1 cup warm water.
Pour tomato mixture over onion in the pot, stir until combined and thick. Stir in additional water until curry reaches a saucy consistency. Stir in garbanzo beans and bell pepper. Reduce heat and simmer curry, 5 minutes. Add green beans and peas, season with rice wine vinegar, salt, and black pepper. Simmer curry, stirring occasionally, until vegetables are tender, 20 to 25 minutes. Add additional water if curry appears too thick.