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
Ingredients
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
Chickpeas
- 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
Instructions
- 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.
Notes
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.
Carie says
This recipe looks amazing! Do you have any suggestions for a substitute for the tomatoes/would it be okay without them? Sally I need to avoid tomatoes, but love the look of this recipe.
Lisa Lin says
Hi, Carrie. You can leave them out if you can’t eat tomatoes. You may need to add a tiny bit of water (a few tablespoons to 1/4 cup) to the pot so that the chickpeas stay moist.
Carie says
Thank you!
Annie Yu says
Hi Lisa, I would love to try this recipe. It looks delicious but I don’t see the ingredient for curry. Am I missing it?
Annie
Lisa Lin says
Hi Annie, The curry is made from the mixture of dried spices I listed under chickpeas in the ingredients. Hope this helps!
Annie Yu says
Thanks Lisa, I didn’t realize curry was made with a mixture of these dry spices. How interesting. I usually just use curry powder. Now I definitely need to try this.
Lisa Lin says
Yea, every company has their own formulation of various curry powders, but it often includes turmeric and several other spices. By the way, if buying all the separate spices is too much, you can replace the turmeric, coriander, and cumin with 1 or 2 teaspoons of curry powder.
Annie Yu says
That’s a great tip! Thank you.
Annie Yu says
This recipe looked so delicious that I had to try it. It was a wow, especially with the mint and cilantro chutney.
And even though I’m not a vegan, this is dish is going to be part of my regular menu. Thank you for the great recipe!!
Justine says
It looks yummy!
I would love to make it, but don’t have serrano peppers. Would it still be okay without it? Can I use hot sauce instead and add green bell pepper?
Axel says
Really loved the recipie, whole family enjoyed it very much, the chutney is really good, I used parsley instead of cilantro as we don’t like cilantro and it came out super great still, so much so I am cooking some bass today and serving the leftover chutney together with it.
Lisa Lin says
Thanks, Axel!