This pot of curried chickpeas is one of my favorite things to cook for dinner. This vegan dish is paired with a delicious, tangy mint and cilantro chutney. It all comes together in about 35 minutes!
Thank you to Nature’s Intent Apple Cider Vinegar for sponsoring this post!
I don’t mean to toot my own horn, but this curried chickpea dish will get you hooked at first bite.
The preparation is so simple. First, you sauté aromatic vegetables and spices. Then, you simmer chickpeas in a bath of spices to give the beans time to pick up all the flavors. At the end of about 20 to 25 minutes of simmering, you’ll get a pot of irresistibly delicious beans.
To balance the earthy flavors of the chickpeas, I’ve paired it with them a tangy mint and cilantro chutney. The chutney is made with easy-to-find ingredients, and it’s ready in just about 10 minutes. The chutney gets its lovely tangy flavor from Nature’s Intent Apple Cider Vinegar. You can add more or less, depending on your taste.
It’s rare for me to say that the leftovers of the dish taste better than the freshly cooked version, but this is one of those instances. The flavors of the chickpeas and the chutney continue to build overnight. I look forward to eating the leftovers of this dish every time!
MASTERING MY MISTAKES / COOKING NOTES
- Repurposing leftovers: The chickpeas and chutney make great fillings for sandwich wraps. Buy some lavash, pita bread or tortillas, spread a thin layer of chutney over the wrap, fill it with some chickpeas and greens, wrap it all up and enjoy. I’ve eaten these wraps for lunch the past several weeks, and it’s amazing.
- More tangy beans: If you like some tanginess in the chickpeas, add 2 tablespoons of Nature’s Intent Apple Cider Vinegar the same time you add the coconut milk.
- Adding other vegetables: Besides carrots, you can add whatever vegetables you have on hand. You can replace the carrots with a diced bell pepper, sweet potatoes or Yukon potatoes. Do note that you may need to add a bit more liquid if you add potatoes to the dish. If you want to add green vegetables, such as broccoli or green beans, I would simmer them for only 10 to 15 minutes. Overcooked broccoli or green beans start to turn into a yellow-green color that makes them look unappetizing. Also, be sure to chop those vegetables into smaller bite-sized pieces. If you want to add leafy greens, such as spinach or chard, simmer them for about 5 minutes.
Curried Chickpeas with Mint and Cilantro Chutney
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 Servings
Mint and Cilantro Chutney
- 2 cups (40g) cilantro leaves
- 2 cups (40g) mint leaves
- 3 cloves garlic
- 1 1/2 tablespoons minced ginger
- 1 serrano pepper or green chili, seeded and roughly chopped
- 1/4 cup Nature’s Intent Apple Cider Vinegar
- 3 tablespoons maple syrup
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 medium onion, diced (about 1 to 1 1/4 cups)
- 1 1/2 teaspoons kosher salt, divided
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 serrano pepper, thinly sliced
- 1 large carrot, peeled and diced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 2/3 cup diced tomatoes (fresh or from a can)
- 2 cans of chickpeas (save the water from the can)
- 1/4 cup (full fat) coconut milk
- 2 tablespoons Nature’s Intent Apple Cider Vinegar (optional)
- Add all the chutney ingredients to a food processor. Blend until all the ingredients are well mixed. Transfer the chutney to a small bowl and cover. Let it rest while you cook the chickpeas.
- Heat the olive oil in a heavy-bottomed pot or a large sauté pan over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally. Add 1/2 teaspoon salt, the minced garlic, ginger and serrano pepper and cook for 1 minute. Stir in the carrots and cook for another 3 minutes.
- Add the remaining teaspoon of salt, coriander, cumin and turmeric to the pot and stir to coat the vegetables with the spices. Add the diced tomatoes and chickpeas and stir. Add 1 cup of the reserved water from the can of chickpeas to the pot. If you forgot to save the water from the can, don’t worry. Water straight from the tap works, too. Turn the heat up to medium-high.
- Bring the liquids to a boil. Partially cover the chickpeas with a lid, reduce the heat to medium-low and let the chickpeas simmer for 15 minutes. Drizzle the coconut milk and Nature’s Intent Apple Cider Vinegar, if using, and stir. Let the chickpeas cool off before tasting. Add more salt if necessary.
- Serve the chickpeas with cooked basmati rice and the mint and cilantro chutney. Leftover chutney will keep in the refrigerator for 4 to 5 days.
NUTRITION INFORMATION: Amount for 1/4 of recipe: Calories: 330, Total Fat 10.6g, Saturated Fat: 1.3g, Sodium: 1535mg, Cholesterol: 0mg, Total Carbohydrate: 51g, Dietary Fiber: 11.7g, Sugar: 18.3g, Protein 11g
To make basmati rice, measure 1 cup of basmati rice. Rinse with with water several times. Add the rice to a saucepan along with 1 1/2 cups of water. Bring water to a boil. Cover the pan, reduce the heat to low, and let the rice simmer for 15 minutes. Turn off the heat and let the rice rest for 10 minutes. Do not lift the lid while the rice is resting. Fluff the rice with a fork before serving.
Disclosure: This post was sponsored by Nature’s Intent Apple Cider Vinegar! To learn more about their apple cider vinegar and to get more recipe inspiration, visit their website or follow them on Instagram.