Curry Leaf Pepper Chickpeas -Chickpeas in Coconut Pepper Curry Leaf Sauce

Name: Curry Leaf Pepper Chickpeas -Chickpeas in Coconut Pepper Curry Leaf Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 serving
Ingredients: 2 tsp oil; 1 medium red or white onion; 1/4 tsp salt; 1 inch ginger; 5 cloves of garlic; 3 tbsp shredded coconut; 1 tbsp ground coriander; 1/2 to 3/4 tsp cayenne/red chili powder; 1/2 tsp Turmeric; 2 large tomatoes; 1/4 tsp fennel seeds; 12 to 14 curry leaves; 1 1/2 tsp freshly crushed black pepper; 30 oz chickpeas or about 3 cups cooked; 1/2 to 3/4 tsp salt or to taste; 1/4 cup chopped cilantro

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
3
Calories
247 kcal
Course
Main Course
Cuisine
Indian

Curry Leaf Pepper Chickpeas -Chickpeas in Coconut Pepper Curry Leaf Sauce

Danielle Hudson

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Curry leaf Pepper Chickpeas. Chickpeas in a spicy South Indian pepper, coconut and curry leaf sauce. Use other beans and veggies of choice. Vegan Gluten-free Recipe. Serve with rice or flatbread

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Ingredients

Servings

2 tsp oil divided
1 medium red or white onion chopped (about 1 1/4 cup)
1/4 tsp salt
1 inch ginger chopped
5 cloves of garlic chopped
3 tbsp shredded coconut fresh/frozen or dried
1 tbsp ground coriander
1/2 to 3/4 tsp cayenne/red chili powder
1/2 tsp Turmeric
2 large tomatoes chopped
1/4 tsp fennel seeds use less or more to preference
12 to 14 curry leaves fresh or frozen
1 1/2 tsp freshly crushed black pepper or coarsely ground
30 oz chickpeas or about 3 cups cooked or use 1.5 cups chickpeas and 1.5 cups veggies
1/2 to 3/4 tsp salt or to taste depends on if the chickpeas are salted
1/4 cup chopped cilantro

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Instructions

Heat 1 tsp oil in a large skillet over medium high heat. When the oil is hot, Add onions, salt, ginger, garlic and cook for 3 minutes. Stir frequently.
Add coconut, coriander, turmeric, cayenne. Mix and cook for half a minute. Add the tomatoes, mix in. Cover and cook for 2-3 minutes or until saucy. Stir occasionally. Add a splash of water if the spices start sticking or browning.
Cool slightly and transfer to a blender. Blend with 1/2 cup water and keep aside.
In the same or other skillet, heat 1 tsp oil over medium heat, When hot, add fennel seeds and cook until they change color. About a minute.
Add curry leaves carefully. Add chickpeas and 1 tsp black pepper and mix in.
Add the onion tomato puree, salt and mix well. Cover and cook for 15 minutes until the chickpeas are very tender and the sauce thickens. Stir once in between. Taste and adjust salt and spice. Add more water if for thinner sauce. Mix in the remaining pepper and chopped cilantro. Simmer for another minute. Add a dash of lemon juice. Serve hot with rice, flatbread, or add to a bowl with roasted veggies and cooked grains of choice.

Notes

Nutritional values based on one serving

Nutrition Information

Show Details

Calories 247kcal (12%) Carbohydrates 31g (10%) Protein 9g (18%) Fat 11g (17%) Saturated Fat 4g (20%) Sodium 599mg (25%) Potassium 552mg (16%) Fiber 9g (36%) Sugar 4g (8%) Vitamin A 980IU (20%) Vitamin C 32.6mg (36%) Calcium 91mg (9%) Iron 2.9mg (16%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 247 kcal

% Daily Value*

Calories	247kcal	12%
Carbohydrates	31g	10%
Protein	9g	18%
Fat	11g	17%
Saturated Fat	4g	20%
Sodium	599mg	25%
Potassium	552mg	12%
Fiber	9g	36%
Sugar	4g	8%
Vitamin A	980IU	20%
Vitamin C	32.6mg	36%
Calcium	91mg	9%
Iron	2.9mg	16%