Sometimes… you just can’t get your life together to get to the grocery store. That is what this recipe is for. Its so tasty, no one will notice.
Chickpea Tomato Curry
- 1 medium onion, diced
- 1 can chickpeas (no salt added), drained
- 1/4 cup curry powder
- 1/4 cup garam masala
- 1 tsp cumin
- 1 tsp garlic powder
- 1/4 cup lemon juice
- 1 cup vegan “chicken” stock, I use Better than Bouillon brand.
- 1 can diced tomatoes (no salt added)
- 1/2 cup coconut milk
In a large pot, sweat your onions over medium heat with olive oil. Add the chickpeas and cook until you see some slight browning.
Add your spices. If it seems powdery and is sticking a bit, this is ok. Cook while stirring for about 3 minutes to toast your spices. Add in the lemon juice, stir, and then add the stock and tomatoes. Allow to simmer on low heat for at least 15 minutes, but I’ve left it as long as 2 hours, the longer the better. Just before serving, add the coconut milk. Serve over rice, with some naan bread on the side and enjoy! Garnish with chopped cilantro if you like.
This is my go-to “haven’t gone produce shopping” recipe, because its made up entirely of pantry items. But it sure is delicious! What is your favourite fall back recipe?