Ingredients and Weight:
- 1 cup dried chickpeas, soaked overnight
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon ground red chili pepper
- 1 (28 ounce) can diced tomatoes
- 1 cup vegetable broth
- ½ cup chopped fresh cilantro
- Salt and black pepper to taste
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Difficulty Level: 2 (simple)
Preparation Method Steps:
- In a large pot or Dutch oven over medium heat, sauté the onion in a little bit of oil until softened.
- Add the bell peppers, garlic, cumin, coriander, turmeric, and red chili pepper and cook for 1-2 minutes, stirring occasionally.
- Add the chickpeas, tomatoes, vegetable broth, cilantro, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 45 minutes or until the chickpeas are tender.
- Serve over rice or your favorite bread.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 5 grams
- Carbohydrates: 40 grams
- Protein: 15 grams
- Fiber: 10 grams
Dish Characteristics:
- Savory and flavorful
- Hearty and filling
- Vegan and gluten-free
- Perfect for a weeknight meal or weekend gathering
User Comments:
- "This curry is so delicious! I love the combination of spices and the chickpeas make it really filling."
- "I made this for a dinner party and everyone loved it. It's a great dish for entertaining because it's easy to make and can be served with a variety of sides."
- "I'm not vegan but I really enjoyed this curry. It's a great way to get more plant-based protein into my diet."
Special Precautions and Tips:
- If you don't have time to soak the chickpeas overnight, you can quickly soak them by bringing them to a boil and then letting them sit for 1 hour.
- If you don't have diced tomatoes, you can use a can of crushed tomatoes instead.
- Add more red chili pepper to taste if you like a spicier curry.
