COCONUT CURRY CHICKPEA Recipe
Ingredients
- 2 MED. YELLOW ONIONS/1 LGE. RED, IF AVAILABLE, SLICED
- 1 MED. GREEN PEPPER, SLICED
- 2 MED. CARROTS, SLICED
- 14 OUNCES FRESH TOMATOES, DICED
- 2 TBLSPNS. COCONUT OIL
- 1 TEASPOON CORIANDER
- 1/2 TEASPOON CARDIMON
- 1/4 TEASPOON CUMMIN SEEDS
- 2 TEASPOON VOGUE INST. CHICKEN FLAVORED BASE
- 1/2 TEASPOON SEA SALT
- 1 TEASPOON CURRY POWDER
- 1/2 TEASPOON CELERY SALT
- 3 GARLIC CLOVES, MINCED
- 1 LB. BAG CHICKPEAS, COOKED AND DRAINED
- 1 TEASPOON TURMERIC POWDER
- 1/4 TEASPOON CUMIN POWDER
- 1 -13.5 OUNCES COCONUT MILK
- 2 TEASPOONS COCONUT FLOUR
- PARSLEY LEAVES TO GARNISH
Directions
- SLICE ONIONS, PEPPER & CARROTS THEN CHOP USING NINJA
- IN A DEEP POT, OVER MEDIUM HEAT, ADD 2 TBLSNS. COCONUT OIL, CORIANDER, CARDIMON & CUMMIN SEEDS AND BROWN OR TOAST.
- ADD IN THE ONIONS, GREEN PEPPER, CARROTS, TOMATOES, 2 TEAS. VOGUE INSTANT CHICKEN FLAVORED BASE, SEA SALT, CURRY POWDER AND CELERY SALT.
- STIR TOGETHER, LOWER HEAT TO MEDIUM AND ALLOW TO COOK UNTIL JUICES OF THE TOMATOES ARE NATURALLY RELEASED AND ONIONS ARE SOFT, ABOUT 10 MINUTES.
- ADD 3 GARLIC CLOVES, COOKEDCHICKPEAS (GARBANZOS), TURMERIC, CUMIN AND STIR TO COMBINE.
- ADD IN THE COCONUT MILK AND STIR AGAIN.
- ADD IN THE COCONUT FLOUR WHICH WILL HELP TO THICKEN THE CURRY.
- BRING THE CURRY TO A BOIL, REDUCE TO MEDIUM/LOW HEAT AND SIMMER FOR 10 TO 12 MINUTES.
- GARNISH WITH PARSLEY LEAVES.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 10 servings | |
| Calories 143 | |
| Calories from Fat 66 | 46% |
| Total Fat 7.86g | 10% |
| Saturated Fat 6.34g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 269mg | 11% |
| Potassium 316mg | 9% |
| Total Carbs 16.39g | 4% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.65g | 2% |
| Protein 3.54g | 6% |
