February 4, 2015

Quick Curried Chickpeas. {Vegan Recipe}


As much as I enjoy cooking, the amount of time that I wish to spend on it varies from day-to-day.

Some days, I don’t mind spending an hour or more on a meal. Other times, I want something quick as in something that takes 10 minutes or less.

The following recipe for curried chickpeas falls into the latter category. This is my favorite quick and healthy go-to-recipe that is as comforting to my taste buds as my favorite slippers are to my feet. Best of all, it tastes great and takes about the amount of time that it would take me to microwave a ready-made meal.

While this meal is suitable any time of the year, it’s especially nice in winter.

Also, even though it is fast and easy, it is elegant and nice enough to serve at a dinner party. (Oh, and did I mention it’s cheap to make as well?)

Read below for the recipe that is sure to become your favorite gourmet fast food quickie.

Quick Curried Chickpeas

Serves Three


2 Tablespoons of olive oil

1 medium onion, finely chopped

1-2 cloves of garlic minced fine

1 can of chickpeas, drained but with some of the liquid reserved

2 teaspoons of dried or fresh chopped parsley

1 1/2 Tablespoons of curry power

1. Heat the oil in a saucepan. Add the onion and garlic and cook until slightly brown.

2. Add the chickpeas and liquid and cook on medium-high for two-three minutes.

3. Add the curry power.

4. Remove pan from heat and cover pan with a lid for one-two minutes.

5. Add the parsley and serve immediately over brown or basmati rice with your choice of side(s). (This is especially nice with a side of steamed cauliflower.)



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Author: Kimberly Lo

Editor: Travis May

Photo: Wikipedia


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