This chickpea curry has been a staple in my diet for years. It is technically vegan (but don’t fear, carnivores) and is so delicious.

My friend found a similar recipe in college, and it became both of our cheap staples. Not only is this meal cheap, it is also: delicious, takes little time to make, and is full of great nutrients. Honestly, a broke college student couldn’t ask for more.

This recipe takes about 20 minutes, and makes about 4-6 servings.

Ingredients

• 2 cans of Chickpeas (or 1.5 cups of dry chickpeas – soaked and cooked)
• 1 can cocunut milk
• 4oz red curry paste
• 1/4 cup soy sauce
• 1 onion, diced
• 2 Handfuls of Cherry tomatoes*, cut in half
• Handful of spinach *
• 1 lime
• Garlic, salt, pepper, seasonings
• Cooked rice (served on top)

*I like to use a decent amount of cherry tomatoes and spinach, because I like it. I used all of those cherry tomatoes pictured below, and 2 large handfuls of spinach. But it is still good with less 🙂

Recipe

1. Prep the veggies: dice onions and half cherry tomatoes
   • Also start cooking your rice now, if you want them done at the same time!
2. Sautee the onions and garlic in oil, over a medium-high heat (remember to salt them)
3. Once softened, mix in the coconut milk and curry paste
4. Add the chickpeas, and spinach. Allow the spinach to cook down
5. Add the tomatoes, juice the lime into it, and add the soy sauce
6. Optional: Add in any extra spices you want
   • I usually add black pepper, turmeric, and extra curry powder
7. Let this mixture simmer, for 10-15 minutes to cook down the cherry tomatoes, and incorporate the flavor
8. Serve over rice!

Also, this chickpea curry tastes amazing with Indian flatbreads (naan, roti, etc.)

Let me know what you think of this chickpea curry. I may go legume crazy, and make a chickpea and lentil curry in my near future. Stay tuned for the lunacy of SNTD.

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