RICH Curry Chickpeas Recipe (Cooked, Vegan)

RICH Curry Chickpeas Recipe (Cooked, Vegan)

This recipe calls for the following products in the Elevated Pantry:


    • 1 medium sized yellow onion, diced
    • 4 cloves of garlic, peeled and minced
    • 1 stalk of scallion, chopped 
    • 2 medium sized potatoes (yellow or white), peeled and diced 
    • 3-4 sprigs of Fresh Thyme 
    • 1/2 green or red bell pepper, diced (you can do 1/4 of each color!) 
    • 2 teaspoons of THAT Herbal Remedy
    • 1 tablespoon of RICH Curry Seasoning
    • 2 cups of cooked chickpeas (dried and sprouted, preferably. or 1 can, strained -- KEEP THE WATER!) 
    • 3/4 cups of chickpea water (aka Aquafaba)
    • pink Himalayan salt to taste
    • 1/4 cup of coconut milk 
    • 3 tablespoons of grape-seed of avocado oil 


In a sauce pan or medium sized dutch pot, heat oil. 

Sauté RICH Curry Seasoning, THAT Herbal Remedy, & Garlic on medium-high heat until the garlic has slightly browned to activate the flavors. (About 3-4 minutes)

Then, add onions, scallion, thyme, bell peppers, pink himilayan salt to taste, aquafaba, and potatoes. Sauté and cook for 10-12 minutes, on medium-high heat. Stir occasionally. 

Add in chickpeas and coconut milk. Let simmer between low-medium heat for another 12-15 minutes, with your pot covered. Fold in all ingredients and Stir occasionally.


**If you want more gravy, add more aquafaba OR coconut milk 1 tablespoon at a time, until you get to your desired amount of sauceeeeee! 

****This dish tastes great with my Cooked Vegan "Dirty Rice" KAMUT Recipe (as pictured). It also goes great with Quinoa or a Delicious Green Salad. 

******TIP: Prepare all your ingredients before you start cooking. Have all your veggies chopped and ready for you. When you chop your potatoes, you can add them to a bowl of water and a splash of apple cider vinegar to avoid browning. Then strain the potatoes when you're ready to use them.

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