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5 from 7 votes

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

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
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: Indian
Servings: 3
Author: Vegan Richa

Ingredients

  • 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
US Customary - Metric

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

Calories: 247kcal | Carbohydrates: 31g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Sodium: 599mg | Potassium: 552mg | Fiber: 9g | Sugar: 4g | Vitamin A: 980IU | Vitamin C: 32.6mg | Calcium: 91mg | Iron: 2.9mg