Recipe: Chickpea Curry


  • 1 tablespoon coconut oil (or sub another oil)
  • 1 onion, chopped
  • Kosher or sea salt
  • Grind of fresh pepper
  • 4 garlic cloves, finely minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • + 8 more ingredients
    • 1 teaspoon fennel or anise seeds
    • 1 tablespoon finely minced fresh ginger (or 1 teaspoon dried ground ginger)
    • 1 (15- to 19-ounce can) chickpeas, drained and rinsed
    • 1 (14- to 15-ounce can lite coconut milk (Thai Kitchen makes a good version)
    • 1 (14- to 15-ounce) can diced tomatoes in own juice (or sub 1-1 ¼ cups salsa)
    • Pinch crushed red pepper flakes or hot sauce
    • Lemon or lime
    • Garnish: chopped cilantro (optional)

1. Heat coconut oil in a large skillet, and sauté onion until it browns, about 10 minutes. Add a pinch of salt, pepper, the garlic, coriander, cumin and anise and sauté another minute. The spices will smell fragrant! 2. Add ginger, chickpeas, coconut milk, tomatoes with juice and a pinch of pepp...

View full recipe at SpringPad


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