Hearty Chickpea Curry

Hearty Chickpea Curry

Recipe by Lauren Ariza laurenariza.com

This curry is savory, spicy and super filling. Keep in mind that this dish tastes great the day of but EVEN better the next day.

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  • Olive oil
  • 3 Cloves of garlic. Minced
  • 1 Small onion. Chopped (about 1 cup)
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1.5 Tbs Curry powder
  • 3/4 tsp Cayenne pepper (add less if kids are eating)
  • 1 28oz. Can of diced tomatoes
  • 1.5 Tbs Tomato paste
  • 1 tsp Honey or sugar
  • 1 tsp Vinegar (apple cider or red wine work great)
  • 2 15oz. Cans of chickpeas. Drained
  • 1 cup of Original or Unsweetened Ripple milk
  • Fresh chopped cilantro for garnish
  • Cooked white rice
  1. Coat a large sauté pan with olive oil and place over medium-high heat. Add your garlic, onions and spices (through the cayenne). Sauté on medium-high to soften the garlic and onion as well as cook your spices through. About 3 minutes.
  2. Pour in your can of tomatoes and stir to combine. Be sure to scrape the bottom of the pan to release any spices that have stuck to it.
  3. Add in your tomato paste, vinegar, and honey or sugar (some people aren’t fond of adding sugar to dishes so leave it out if that’s you! It just helps round out the canned tomatoes). Let the sauce cook for about 5 minutes. Add your chickpeas and cook an additional 5 minutes or so.
  4. Reduce to low and add your Ripple milk. Stir to combine and let simmer on low for about 3-5 minutes.
  5. Taste your curry. Adding spice, salt etc where needed. This dish tastes even better the following day, so if you are making the day before you can refrigerate at this point and reheat just before serving. If you are eating the day of you can serve at this moment or continue to let it stew over low heat for as long as you like to develop more flavor. When you are ready to serve- spoon over a bowl of rice and top with cilantro. ENJOY!

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