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Curry Chickpeas

Course Dinner, Lunch
Cuisine Dairy Free, Gluten Free, Vegan
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8 People
Calories

Ingredients

  • 2 cans (540mL each) Chickpeas Rinsed and drained
  • 4 cups Baby spinach
  • 1 whole Red Onion Chopped
  • 227 g Sliced cremini mushrooms
  • 1 can Coconut Milk
  • cup Tahini
  • 3 cloves Garlic Minced
  • 1 tbsp Tamari Sauce or Soy Sauce
  • 1 tbsp Yellow Curry Powder
  • 1 tsp Thyme
  • ½ tsp Cinnamon
  • 1 tsp Garlic Salt
  • 1 tsp Paprika
  • ½ tsp Cayenne Pepper Flakes
  • 1 tbsp Olive Oil

Instructions

  • In a large skillet, melt the olive oil over medium-high heat. Add in the onion and the garlic. Cook until the onions start softening (about 1 minute).
  • Add in the chickpeas, the spices and mix well. Cook for about 1 minute.
  • Add in the coconut milk and bring to a boil. Once it boils, reduce the heat to medium-low and let simmer for 10 minutes.
  • Serve over brown rice or quinoa.

Notes

*Serving Size: 1 portion without rice or quinoa