Chickpea Curry

Name: Chickpea Curry
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp Vegetable Oil (2 tablespoons vegetable oil); 2 pieces Green Bell Pepper (2 green bell peppers, stemmed, seeded, and cut into 1-inch pieces); 0 pieces Table Salt (Salt and pepper); 1 piece Jalapeño (1 jalapeño chile, stemmed, seeded, and minced); 4 pieces Garlic (4 garlic cloves, minced); 1 tbsp Ginger (1 tablespoon grated fresh ginger); 1 tbsp Curry Powder (1 tablespoon curry powder); 2 can Chickpeas (2 (15-ounce) cans chickpeas, rinsed); 1 can Tomato (1 (14.5-ounce) can diced tomatoes); 1 can Coconut Milk (1 (14-ounce) can coconut milk)

Chickpea Curry - Main Courses

30 min

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Heat oil in Dutch oven over medium-high heat until shimmering. Add bell peppers, 1½ teaspoons salt, and ½ teaspoon pepper and cook until bell peppers are beginning to brown, 5 to 7 minutes. Add jalapeño, garlic, ginger, and curry powder and cook until fragrant, about 30 seconds.
2Add chickpeas, tomatoes and their juice, and coconut milk and bring to boil. Cover, reduce heat to medium-low, and simmer until bell peppers are tender and flavors have melded, about 20 minutes, stirring occasionally. Serve.

Nutrition

Calories: 87kcal
Protein: 1g
Carbs: 6g
Fat: 7g
Fiber: 2g
Sugar: 0g

Estimated from the ingredient list.

Make it yours

Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.

Make it mine

Questions

How long does chickpea curry take to make?

About 30 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 4 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

Plan it Ingredients