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
scroll for more
COCONUT CURRY CHICKPEA
Time: 45 minutes prep, 25 minutes cook
Servings: 10
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.
scroll for more
