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Before you jump to Quick and Spicy Chickpea Curry (Vegan) recipe, you may want to read this short interesting healthy tips about Some Foods That Help Your Heart.
You already realize that the body calls for the heart to be healthy. Think about this: How can the rest of your body remain healthy if your heart isn’t healthy? You already are aware that regular exercise and a healthy lifestyle are imperative in terms of the overall health of your heart. Did you know, though, that a number of specific foods are good for making your heart be healthier? If you want to know what to eat to improve your heart health, continue reading.
Believe it or not, beans are truly awesome for the health of your heart. It’s true that your nose won’t appreciate them so much, particularly the after effects of eating them, but they’re very healthy food items. It doesn’t mean, however, that just eating beans will undo the harmful effects of eating junk foods or make your heart better by magic. What this means is that substituting in edamame or pinto beans for the chicken on your green salad or eating a soy burger in place of the hamburger is what you must do. Thankfully, beans are very tasty and who knows…you might not even miss consuming real meat.
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We hope you got benefit from reading it, now let’s go back to quick and spicy chickpea curry (vegan) recipe. You can have quick and spicy chickpea curry (vegan) using 11 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Quick and Spicy Chickpea Curry (Vegan):
- Take 1 Can Chickpeas (400g/240g drained)
- Get 1 Red Onion
- Use 3-5 Cloves Garlic (to taste)
- Take 5-6 Babycorn
- Use 2 Ramiro Peppers (or regular bell peppers)
- Use 15-20 g Ginger (to taste)
- Take 4-6 Green Chili Peppers
- You need 5-7 Cherry Tomatoes
- You need Hot Curry Powder
- Use Herbs and Spices
- Prepare Water
Steps to make Quick and Spicy Chickpea Curry (Vegan):
- 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! 🙂
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