Easy Chickpeas Curry

Vegetarian curry chickpeas is a very popular dish of the Middle East. For vegetarians, like me, this is a delicious, nutritious vegetarian dish. Not only that, the processing method is extremely simple and most kitchens will have the ingredients available to prepare this dish. The curry powder used for this dish, if processed according to the recipes of the Middle East includes a lot of spice ingredients to create it, is very special in the Middle East. However, in the markets today there are ready-made curry powders for us to save time, which is also very good. We are living in a fast moving society now, and timing is everything, so this is the best and easiest way to create an authentic Middle East curry dish for vegans or vegetarians.

Ingredients:

1 cup dried chickpeas, soaked overnight

Spice Ingredients:

1 onion, sliced

3 cloves of garlic chopped

1 tbs chopped ginger

1 tomato finely diced

1 tbs curry powder (Middle Eastern :turmeric, cumin, coriander, or fennel,)

1/4 cup oil

Others:

1 cup coconut milk

1 cup vegetable broth or water

Salt, pepper and sugar to taste

Garnish with chopped green onions and cilantro

Serve with white rice

Directions:

Drain the soaked chickpeas; place in the instant pot with 2 cups water. Turn to pressure cook for 7 minutes ( follow the safety instructions when for cooking with an instant pot).. Drain again and set aside. You also can use the chickpeas in a can .

In a deep sauté pan, add oil, sliced onions, ginger, garlic and then sauté in low heat for 10 minutes or until the onion is caramelized.

Add curry powder and cook for another 3 minutes.

Add chopped tomato and cook for 5 minutes; season with sugar, salt and pepper.

At this time, add chopped fresh chili if you want to add a kick to your taste.

Add coconut milk, broth, and chickpeas.

Bring to boil and simmer for 15 minutes.

Now the curry is ready to serve.