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ChickPeasy Curry
A Healthy Chickpea Curry with Pea Microgreens!
This delectable healthy recipe blends vibrant flavors with wholesome goodness. Our hearty Chickpeas-y Curry is a treat for your taste buds and a nutritious powerhouse. Packed with protein-rich chickpeas, aromatic spices, and fresh vegetables, each spoonful promises a symphony of flavors.
What makes this easy-peasy curry exceptional is the addition of your windowsill-grown pea microgreens, adding a freshness that elevates every bite of your lunch or dinner. This is a wonderful way to explore pea microgreens. Not just a garnish, they’re bursting with vitamins and antioxidants, making this dish as nourishing as it is delicious.
Whether you’re a committed vegan or vegetarian, gluten-free, a lover of bold spices, or simply seeking a satisfying meal, our easy Chickpeasy Curry with Pea Microgreens will impress you. Join us in savoring the essence of health and flavor in every bowl!
Serving a healthy dinner…
Serve this magnificent dish with hearty brown rice, fresh naan, or good sourdough bread for lunch or dinner. You can add finely chopped carrots, sweet bell peppers, chopped cabbage, or other vegetables when you add the chickpeas if you desire.
Serve immediately, or refrigerate for up to 5 days. This may also be frozen or freeze-dried.
Chickpeasy Curry
A delightfully nutritious melding of chickpeas, pea microgreens, and a medley of aromatic spices. This is a great way to use up extra pea microgreens.
Ingredients
- 1 tbsp Coconut oil
- 1 med Onion
- 4 cloves Garlic
- 1 inch ginger root, minced
- 1 tbsp Curry Powder
- 2 tsp Garam Masala (or substitute more Curry powder)
- 1/2 tsp Salt
- 1 tbsp Tomato Paste
- 1 14oz Can Coconut Milk
- 1/2 Cup Vegetable broth
- 2 15oz cans of chickpeas strained and rinsed
- 1-2 cups Chopped Pea MIcrogreens
Instructions
- In a large skillet on medium heat, melt the coconut oil, then add the chopped onion. Cook until tender and translucent, about 4 minutes. Be careful not to let the onions brown.
- Add garlic, chopped ginger, curry, garam masala, salt, and tomato paste. Stir well.
- Add the coconut milk and broth and stir together until well combined.
- Add the rinsed chickpeas and simmer for 10 minutes, stirring occasionally.
- Taste and adjust seasonings if desired
- Remove the pan from the stove and stir the chopped pea microgreens in.
- Serve immediately with rice, naan, or sourdough bread. Store in a covered container in the fridge for up to 5 days. Can be frozen. Add additional fresh microgreens if desired.
Notes
- For a non-vegan alternative, serve with a scoop of Greek yogurt.
- Add other vegetables as desired. Chop and add them when adding the chickpeas.
- Top with broccoli or Super Booster microgreens for an additional nutritional punch!
