Quick and Spicy Chickpea Curry (Vegan). Serve with rice or naan and raita. An easy, flavorful gluten-free & vegan chickpea vindaloo - chickpeas in spicy and tangy tomato curry. Make your own vegan vindaloo at home using flavorful fresh curry paste.

Quick and Spicy Chickpea Curry (Vegan) We used a garam masala powder but you can also use a curry powder. The cumin and coriander powder complement the garam masala perfectly while a dash of cayenne pepper adds a little extra heat and the turmeric adds a little color. The coconut cream makes this chickpea curry super, super rich.

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, quick and spicy chickpea curry (vegan). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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Serve with rice or naan and raita. An easy, flavorful gluten-free & vegan chickpea vindaloo - chickpeas in spicy and tangy tomato curry. Make your own vegan vindaloo at home using flavorful fresh curry paste.

To begin with this recipe, we have to first prepare a few components. You can cook quick and spicy chickpea curry (vegan) using 11 ingredients and 6 steps. Here is how you can achieve that.

Ingredients requirements Quick and Spicy Chickpea Curry (Vegan):

Need 1 Can - Chickpeas (400g/240g drained).
Provide 1 for Red Onion.
Need 3-5 Cloves - Garlic (to taste).
Prepare 5-6 of Babycorn.
You need 2 Ramiro Peppers (or regular bell peppers).
Need 15-20 g Ginger (to taste).
You need 4-6 of Green Chili Peppers.
Provide 5-7 Cherry Tomatoes.
Require for Hot Curry Powder.
Provide Herbs and Spices.
Require of Water.

I use lots of it here to keep the sauce ultra creamy. This chickpea curry recipe blends together a few spices that keep the dish rich but not too spicy. That makes it super versatile for just about anyone. This quick and easy chickpea curry recipe is a staple for an easy weeknight dinner, made with chickpeas, spices and coconut milk.

Quick and Spicy Chickpea Curry (Vegan) process:

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! 🙂.

I have an easy coconut chickpea curry recipe today for you, my friends. There are days when we are all in a hurry and we just don't have much time to cook. Even my kids go crazy for this mild curry, although feel free to increase the spice if you like it hot. I love spicy curries, and especially chickpea ones. If you prefer a milder curry simply tamp down the hot spices, or my vegan one-pot Tikka Masala or luscious vegan Dal Makhani might also be better recipes for you.

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