One Pot Chickpea Curry

• tiempo total: 14 minutes

Ingredientes

1-2 Tbsp coconut or avocado oil (if oil-free, sub water and add more as needed)

1 cup diced white or yellow onion (1/2 large onion yields ~1 cup or 160 g)

1 large red bell pepper, diced (1 large pepper yields ~1 ½ cups or 180 g)

3 cloves garlic, minced (3 cloves yield ~1 ½ Tbsp or 14 g)

2 tsp minced fresh ginger

1 tsp whole cumin seeds (or sub half as much ground)

1 ½ cups chopped fresh tomatoes (2-3 roma tomatoes yield 1 ½ cups or 300 g)

2 Tbsp tomato paste

1 tsp red pepper flakes

1/2 tsp ground coriander

1/2 tsp ground cinnamon

1 tiny pinch ground cloves

2 (15-oz.) cans chickpeas, drained (or sub ~3 cups home-cooked in place of the 2 cans)

1/2 cup vegetable broth*

1/2 tsp sea salt

2 tsp apple cider vinegar

2 tsp coconut sugar (or maple syrup)

2-3 cups baby spinach (optional)

FOR SERVING optional

Easy Jeera Rice (or white or brown rice, quinoa, coconut rice, or cauliflower rice)

Easy Vegan Naan (or gluten-free)

Coconut yogurt (or store-bought // plain, unsweetened // we like Culina, Coyo, or Cocojune)

Freshly chopped cilantro

Instrucciones

If serving with rice or naan, start it before making the curry. Recipes are linked in the ingredients section above.

Heat oil in a large pot or large rimmed skillet over medium heat. Once hot, add the onion and sauté until beginning to soften, about 2-3 minutes. Add the red bell pepper and sauté for 3-4 minutes, stirring occasionally, until softened.

Add the garlic, ginger, and cumin seeds (and more oil, if needed) and sauté for 1 minute, until fragrant.

Add the chopped tomatoes, and cook for 5-7 minutes until they begin to break down. Then add the tomato paste, red pepper flakes, coriander, cinnamon, and cloves, and cook for 1 minute, until fragrant.

Add the drained chickpeas, vegetable broth, salt, vinegar, and coconut sugar (or maple syrup) and stir. Bring to a simmer over medium-high heat.

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