It's creamy, tomatoey, and heavily spiced. You just have to grab some cans from the pantry, add a few other staple ingredients you likely have lying around, and you have an actually delicious dinner in under an hour. You don't have to run out for fresh and fast-spoiling veggies. You don't need to defrost the meat in the freezer. Let me tell you, I was back on the chickpea train so quick.īecause here's the thing: This Chickpea Curry is one of those recipes that you actually can make on a whim. Then, out of desperate need to switch-up my chickpea game (and make some space), I made this Easy Chickpea Curry. Definitely when I ran out of room in the pantry.Īnd I was almost there, honestly. Maybe after I more hummus than one human being should consume in a decade. By the way, this recipe packs in some serious flavor, but it doesn't require any hard-to-find spices, and it's loaded with protein and fiber! Even the most adamant carnivores won't miss the meat in this vegan-friendly dish.Īpparently, shutdown grocery trips have meant one thing for me: buying another couple of cans of crushed tomatoes, another couple of cans of chickpeas, maybe even a bag of chickpeas for good measure, and grabbing whatever other odds and ends I can think of- an onion here, a few heads of garlic there, maybe some pasta, a bag of pretzels, some bell peppers, iced tea.īut man, at some point, you'd think I would have thought, "I don't ever need- nor want- to buy chickpeas again." Perhaps after I made Pasta e Ceci for the fifth time. This Easy Chickpea curry is the perfect weeknight dinner: it's quick and easy to make, it comes together in one pot, and it uses staple pantry ingredients so you can make curry any time the craving hits.
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