Name: Warming Chickpea Curry
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1.5 Tbsp coconut or avocado oil ((if oil-free, sub water and add more as needed)); 1 cup diced white or yellow onion ((0.5 large onion yields ~1 cup or 160 g)); 1 large red bell pepper, diced ((1 large pepper yields ~1.5 cups or 180 g)); 3 cloves garlic, minced ((3 cloves yield ~1.5 Tbsp or 14 g)); 2 tsp minced fresh ginger; 1 tsp whole cumin seeds ((or sub half as much ground)); 1.5 cups chopped fresh tomatoes ((2-3 roma tomatoes yield 1.5 cups or 300 g)); 2 Tbsp tomato paste; 1 tsp red pepper flakes; 0.5 tsp ground coriander; 0.5 tsp ground cinnamon; 1 pinch ground cloves; 2 can chickpeas, drained ((or sub ~3 cups home-cooked in place of the 2 cans)); 0.5 cup vegetable broth; 0.5 tsp sea salt; 2 tsp apple cider vinegar; 2 tsp coconut sugar ((or maple syrup)); 2.5 cups baby spinach ((optional)); null null rice ((or white or brown rice, quinoa, coconut rice, or cauliflower rice)); null null vegan naan ((or gluten-free)); null null coconut yogurt ((or store-bought // plain, unsweetened // we like Culina, Coyo, or Cocojune)); null null freshly chopped cilantro

Instructions

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1

Start cooking [rice] or [vegan naan] if serving with the curry.
2

Heat oil (1.5 Tbsp) in a large pot. Sauté diced white or yellow onion (1 cup) for minutes (2.5), then add red bell pepper, diced (1 large) and sauté for minutes (3.5).
3

Add garlic, minced (3 cloves), minced fresh ginger (2 tsp), and whole cumin seeds (1 tsp). Sauté for minute (1).
4

Add chopped fresh tomatoes (1.5 cups) and cook for minutes (6). Stir in tomato paste (2 Tbsp), red pepper flakes (1 tsp), ground coriander (0.5 tsp), ground cinnamon (0.5 tsp), and ground cloves (1 pinch). Cook for minute (1).
5

Stir in chickpeas, drained (2 can), vegetable broth (0.5 cup), sea salt (0.5 tsp), apple cider vinegar (2 tsp), and coconut sugar (2 tsp). Bring to a simmer, then cover and cook on low for minutes (22.5).
6

Uncover and cook for minutes (7.5) until thickened. Season to taste. Optionally, stir in baby spinach (2.5 cups) until wilted.
7

Serve with [rice] and/or [vegan naan], garnished with [coconut yogurt] and [freshly chopped cilantro].
8

Store leftovers refrigerated for up to 3-4 days or frozen for 1 month.