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Before you jump to Quick and Spicy Chickpea Curry (Vegan) recipe, you may want to read this short interesting healthy tips about Strength Boosting Snacks.
Wholesome eating promotes a feeling of wellness. Increasing our intake of healthy foods while lowering the intake of unhealthy types plays a part in a more balanced feeling. Eating fresh vegetables helps you feel a lot better than eating a piece of pizza. Deciding on healthier food choices can be tough when it is snack time. Shopping for snacks can be a difficult task because you have a great number of options. Here are some healthy snacks which you can use when you need an instant pick me up.
Yogurt is a snack many people take for granted. Sometimes people decide to eat yogurt over a balanced lunch which is not the right idea. You can’t beat yogurt whenever it comes to a healthy snack though. Along with calcium, it is a good source of protein and vitamin B. Easily digestible, yogurt can also help your gastrointestinal system work properly depending upon the culture used to produce it. Try putting in some wholesome nuts to unsweetened natural yogurt for a healthy snack idea. It’s an uncomplicated way to minimize sugar while still enjoying a yummy snack.
A large assortment of easy health snacks is easily available. When you make the determination to be healthy, it’s uncomplicated to find just what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to quick and spicy chickpea curry (vegan) recipe. You can cook quick and spicy chickpea curry (vegan) using 11 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Quick and Spicy Chickpea Curry (Vegan):
- Take 1 Can Chickpeas (400g/240g drained)
- Get 1 Red Onion
- Get 3-5 Cloves Garlic (to taste)
- You need 5-6 Babycorn
- Get 2 Ramiro Peppers (or regular bell peppers)
- Use 15-20 g Ginger (to taste)
- Provide 4-6 Green Chili Peppers
- Prepare 5-7 Cherry Tomatoes
- Provide Hot Curry Powder
- Use Herbs and Spices
- Provide Water
Instructions to make Quick and Spicy Chickpea Curry (Vegan):
- Dice the red onion, garlic cloves, babycorn (split in two and cut into medium-sized pieces - see photo), Ramiro peppers (medium-sized pieces), ginger (into small cubes), green chili peppers and cherry tomatoes (cut each in half). Drain the chickpeas and rinse them with water.
- Coat a frying pan or wok with olive oil and heat it up. Add the diced onion, garlic, babycorn, Ramiro peppers, ginger, green chili peppers and cherry tomatoes all at once to the pan. Simmer over medium-high heat until the vegetables slightly soften up (not too much).
- Slightly reduce the heat. Add hot curry powder to the pan (generously, to cover all of the ingredients). Add salt and pepper, as well as various herbs and spices (I recommend: plenty of turmeric, chili flakes, garam masala if you have it, chives). Mix it all together and let it simmer for a minute.
- Add the chickpeas to the pan and mix it all together. Add a small amount of water (around 1dl) to the pan and let it simmer while occasionally stirring the ingredients. When the water slightly evaporates and the sauce gets a slightly thicker consistency, add 1dl more and repeat. When the water evaporates again and the sauce is slightly thicker (and not runny). There should be a fairly generous amount of sauce around the ingredients, but it shouldn't cover them.
- If your sauce covers the ingredients, let it evaporate a bit more (reduce it). If there's not enough of the sauce, repeat step 4 (add some water and let it evaporate). Ideally, you want to get it right in the first or second try (to preserve the flavour and avoid diluting it with water).
- When the sauce is right, turn off the heat. Serve with basmati rice, naan bread or without a side. Enjoy your meal! 🙂
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