Chickpea curry with peppers. By now you know, chickpea curry is the favorite dish and I love enriching it with seasonal vegetables. Exactly as I did with the chickpea and spinach curry, creamy and irresistible. In this case, I used peppers, lightly cooked, but still maintaining the crunchiness that distinguishes this vegetable.
Let’s get to work and prepare the chickpea and pepper curry together.
OTHER RECIPES WITH CURRY
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing chickpea and pepper curry
- 5.3 oz dried chickpeas
- 3 peppers
- 2 cloves garlic
- 3 tbsps extra virgin olive oil
- to taste salt
- 13.5 oz coconut milk (in can)
- 1 tbsp curry
- 1 tsp chili powder
- 1 tsp ground ginger
- 1 tbsp chopped parsley
- 7 oz pre-cooked couscous
Tools
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- Frying Pan
Steps for preparing chickpea and pepper curry
The night before, soak the chickpeas in cold water. In the morning, rinse them and boil them in plenty of water.
Clean the peppers by removing the white inner part and seeds. Cut them into chunks.
In a pan, put garlic and oil. Add the peppers and salt, and sauté for a few minutes. Add the drained chickpeas and let them absorb the flavors. Add coconut milk, curry, chili powder, and ginger. Adjust the salt and cook for a few minutes. Remove from heat and enrich with chopped parsley.
Prepare the couscous following the package instructions (I added oil, hot water, and salt, then let it rest, covered, for 10 minutes before fluffing it with a fork). Serve the curry with the couscous.
Storage
Store the curry in the fridge for up to two days.
