Curried Chickpeas

Published by PETA Staff.
There are few things I love more than chickpeas. For some people, that intense food love is reserved for chocolate or avocados, but for me it’s chickpeas. I even love them in recipes that some would consider strange—wasabi-barbeque chickpeas, anyone?

I’ve realized my Asian-American hybrid chickpea dish really isn’t that strange, because chickpeas are adaptable and can go well with just about any sauce. They work smothered in a light vinaigrette, in only olive oil and salt, in a little barbecue sauce, and especially in coconut milk or curry. A diverse little bean it is.

The curried chickpea recipe below is an extremely easy-to-make yet flavorful dish. The curry packs a punch, and the broth and cumin really add to the depth. Enjoy!

Curried Chickpeas

1/2 onion, chopped
1 Tbsp. olive oil
1/4 cup vegetable broth
1 (15.5-19 oz.) can chickpeas, drained
1 1/2 tsp. curry powder
1/2 tsp. cumin
1 cup diced tomatoes
Salt, to taste

•Sauté the onion in the olive oil over medium-low heat, until soft. Add the broth, beans, spices, and tomatoes. Mix well and let simmer until the liquid reduces.

•Serve over rice or with pita.

Makes 4 servings

I Want Weekly Recipes and Lifestyle Tips!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

GET PETA UPDATES
Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

Get the Latest Tips—Right in Your Inbox
We’ll e-mail you weekly with the latest in vegan recipes, fashion, and more!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.