Recipe: Tasty High Protein Chickpea Curry

Recipe: Tasty High Protein Chickpea Curry Delicious, fresh and tasty.

High Protein Chickpea Curry. Chickpeas are high in protein and can be eaten cooked, or can be ground into a flour. They're a wonderful addition to curries because they not only add flavor, but are filling! A healthy, protein-filled curry perfect for meatless lunch or dinner.

Our vegan chickpea curry is packed full of protein, fibre and iron.

EASY coconut curry with chickpeas and Indian spices.

Naturally vegan + gluten-free; add vegetables like cauliflower or sweet potato.

You can have High Protein Chickpea Curry using 19 ingredients and 10 steps. Here is how you cook it.

Ingredients of High Protein Chickpea Curry

1. You need 240 grams of Chickpeas or garbanzo beans (I used canned beans).

2. You need 400 grams of Canned whole tomatoes (or tomato juice).

3. You need 1 large of Onions (finely chopped).

4. Prepare 3 of Green bell peppers.

5. Prepare 1/2 of Red bell pepper (if you have it).

6. Prepare 1 of Carrot.

7. Prepare 80 grams of Bacon (block).

8. You need 3 clove of Garlic (finely chopped).

9. It’s 2 tbsp of Butter.

10. It’s 1 of to 2 tablespoons Curry powder.

11. Prepare 130 ml of Water.

12. Prepare 2 tbsp of Honey.

13. Prepare 2 of Bay leaves.

14. Prepare 2 tsp of ◎Soy sauce.

15. You need 1 tsp of ◎Japanese style Worcestershire sauce.

16. It’s 1 of heaping tablespoon ◎Ketchup.

17. You need of Spices (optional, for even mroe flavor ).

18. Prepare 1 of couple of pinches each Cumin, garam masala, cardamon, coriander powders.

19. You need 1 tsp of Balsamic vinegar.

This easy, flavorful coconut chickpea curry is ready in no time and packed with flavor!

Now with a recipe video, above the curry recipe below!

This curry is definitely going to change that!

The recipe is simple enough that is might even rival stir-fry as my In this recipe I opted to use curry powder rather than blending the spices myself.

High Protein Chickpea Curry instructions

1. Use canned chickpeas cooked in water, and whole canned tomatoes..

2. Cut up the vegetables. Finely chop the onion and garlic. Cut the other vegetables and the block of bacon into 1 cm diced cubes. Drain the chickpeas..

3. Heat a pan with the butter and garlic over low heat until its very fragrant. Add the onion, and sauté over medium-low heat until caramelized..

4. Add the vegetables and sauté lightly. Add the bacon and sauté for 2 to 3 minutes. Add the curry powder, and sauté (about 3 minutes)..

5. Next, add the canned whole tomatoes, crushing them with a spatula. (Or use tomato juice instead.) Add the water, honey and bay leaf as well as the chickpeas..

6. Bring to a boil, then simmer for about 30 minutes over low heat. (Dont cover with a lid!) Stir occasionally so that it doesn't burn..

7. When the moisture has evaporated and the stew has reached the consistency shown here, its good..

8. Add the ingredients to finish. If you have the seasoning ingredients listed, adding just a little bit will improve the flavor. Bring to a boil and its done..

9. Incidentally, I keep a variety of spices and curry pastes on hand. These are the curry powders and pastes I used this time. This is just a small part of my collection..

10. I served this with naan bread this time, but it goes well with rice too..

If you're looking for a soy-free vegan dinner that's and loaded with healthy ingredients, protein, and fibre, then.

Foods that are high in fiber and protein can help you feel full and consume fewer calories overall.

Research comparing chickpeas with white bread You can also purchase chickpea flour (besan), which is often used in Indian curries as a thickener.

This type of flour has half the carbohydrates of.

They are also high in protein and are an excellent alternative to meat.