30 minutes
A comforting and flavorful chickpea curry made with green bell peppers, jalapeño, garlic, ginger, curry powder, tomatoes, and coconut milk.
tablespoons
Green Bell Peppers, stemmed, seeded, cut into 1-inch pieces
each
teaspoons
teaspoons
Jalapeño Chile, stemmed, seeded, minced
each
Garlic, minced
cloves
Ginger, grated fresh
tablespoons
tablespoons
Chickpeas, rinsed
0 oz
Diced Tomatoes, with juices
0 oz
0 oz
1. Heat Vegetable Oil
Begin by heating 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat until the oil shimmers.
2. Cook Green Bell Peppers
Add the green bell peppers to the Dutch oven along with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper. Cook the peppers for about 5 to 7 minutes until they start to brown.
3. Add Aromatics and Spices
Add the minced jalapeño chile, minced garlic, grated fresh ginger, and curry powder to the pot. Cook these spices and aromatics for around 30 seconds, stirring constantly.
4. Combine Main Ingredients
Add the chickpeas, diced tomatoes (with their juices), and coconut milk to the pot. Stir everything together and bring the mixture to a boil over medium-high heat.
5. Simmer Curry
Once the curry begins to boil, reduce the heat to medium-low and let it simmer for about 20 minutes.
6. Serve Chickpea Curry
When the curry is ready, the flavors should be well combined and the peppers tender. Serve the chickpea curry hot, and enjoy.
Add cubed chicken breast or thighs for a non-vegetarian option.
Use Thai curry paste, fish sauce, and lime juice for a Thai flavor profile.
Include cubes of sweet potato for a sweet and hearty variation.
Use red or green lentils for a different texture.
Add garam masala and a tadka of mustard seeds for an Indian touch.
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