Vegan Chickpea Curry without Coconut Milk recipe
All Recipes World Cuisine Recipes African
Ingredients
- 2 (15 ounce) cans chickpeas 1 tablespoon baking soda 1 tablespoon vegetable oil 1 onion, finely chopped 1 teaspoon ginger-garlic paste ½ teaspoon cayenne pepper ½ teaspoon salt ½ teaspoon ground turmeric ½ teaspoon garam masala 1 (14.5 ounce) can diced tomatoes 2 (10 ounce) packages frozen chopped spinach, thawed and drained
Nutrition Info
- 285.6 caloriescarbohydrate: 46.6 gcholesterol: : -fat: 6 gfiber: 12.2 gprotein: 13.6 gsaturatedFat: 0.8 gservingSize: -sodium: 1970.3 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Vegan Chickpea Curry without Coconut Milk
Directions
-
Drain and rinse chickpeas under cold running water. Place in a bowl, cover with cold water, and stir in baking soda. Soak for 10 minutes. Drain and rinse thoroughly.
Heat oil in a pot and cook onion until soft and translucent, about 5 minutes. Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Cook and stir until spices are well absorbed by the onion, about 2 minutes.
Add tomatoes and frozen spinach, stir to combine. Add chickpeas and stir gently. Simmer until flavors are well combined, about 20 minutes. Add a little water if sauce is too thick.