Chickpea Curry (From The Complete Plant Based Cookbook by America’s Test Kitchen)

After a long day, I like to make an easy dinner. I prefer something with only a handful of ingredients and something that doesn’t take long. This chickpea curry is exactly that. It is easy to prepare and does not call for a lot of ingredients. It also has incredible flavor!

I always start with finding and preparing all of the necessary ingredients for a recipe to make the cooking process go smoothly. I chopped two bell peppers, a jalapeno, 4 cloves of garlic, and grated ginger. I found my curry powder. I opened up my cans of chickpeas, diced tomatoes, and coconut milk. After sauteeing the bell peppers, I added the jalapeno, garlic, and curry powder to the pan. Once that was fragrant, I added the chickpeas, diced tomatoes, and coconut milk. I let it simmer in a pot for about 20 minutes before serving it over rice.

This delicious and easy curry needs to be one of your weeknight dinners. I loved the kick of the spice and the intense curry flavor. Everything in this recipe was well balanced and flavorful. I would highly recommend making it!