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
Another month almost done. I was hoping to wind down in November and December but that isn’t happening. There is always more work to be done than I can handle. Any which way, I have been saying No for a lot of stuff to get some overall slow down. Plus, I might have down days with the eye appointments, which will force a slowdown anyway.
Today is this flavorful and spicy chickpea curry with coconut, fresh curry leaves and black pepper. You can buy fresh curry leaves from Indian stores, or order them on Amazon. Keep them frozen in an airtight container. Use then directly frozen or fresh in this recipe or any recipe that calls for fresh curry leaves.
This South Indian inspired sauce is a popular sauce used with chicken or meat. I use chickpeas here instead. Use tofu, chikin sub, other beans and veggies for variation. Serve over rice, or flatbread or in a bowl with roasted veggies (sweet potato, carrots, cauliflower) and cooked grains of choice.
Recipe adapted from Vah chef’s curry leaf pepper chiken.
More Chickpea recipes from the blog
- Mushroom Chickpea Greens soup. GF
- Chickpea Zucchini Carrot Fritters/Pancakes
- Masala Chickpea Bowl – GF
- Shawarma Chickpea Buddha Bowl – GF
- Chana Masala – My Chickpea curry – GF
Curry Leaf Pepper Chickpeas -Chickpeas in Coconut Pepper Curry Leaf Sauce
- 2 tsp oil divided
- 1 medium red or white onion chopped (about 1 1/4 cup)
- 1/4 tsp (0.25 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 (0.5 tsp) turmeric
- 2 large tomatoes chopped
- 1/2 tsp (0.5 tsp) fennel seeds use less or more to preference
- 12 to 14 curry leaves fresh or frozen
- 1 1/2 tsp (1.5 tsp) freshly crushed black pepper or coarsely ground
- 30 oz (850.49 g) 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 (4 g) chopped cilantro
- 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.