30-Minute Creamy Chickpea Curry

Why I love it

This 30-minute creamy chickpea curry is the perfect healthy comfort food. The key to this is my favorite secret ingredient: tahini. Tahini brings extra creaminess and immense flavor to this dish. Also, I’m a chickpea fanatic. There, I said it. Let’s be real though: who doesn’t like chickpeas? Even people who eat meat love and cherish chickpeas when the lil bean is thrown their way. Also, this dish is rather ~saucy~ so feel free to pair it with rice and vegan bread of choice, I used pita!

Ingredients

• 1 diced yellow onion

• 2 cans chickpeas

• 2 tsps harissa paste

• 1 tsp vegetable base (I used Better than Bouillon)

• 3 tbsps tomato sauce

• 1 ½ tbsps tahini (I used Mighty Sesame Company)

• 1 cup water

• 9 oz coconut milk

• 1 tbsp minced garlic

• 1 tsp minced ginger

• ½ tsp turmeric powder

• ½ tsp curry powder

• A splash of lemon juice

• Olive oil to taste

• Salt and pepper to taste

• Optional: Serve over rice and/or with pita

Replacements

You can make this with a whole can of coconut milk if you do not have tahini.

Recipe

1. Start out with cooking the onion, garlic and ginger in a large pot on low heat with olive oil. After a few minutes, add in turmeric powder, curry powder, salt, and pepper and cook for 5 additional minutes.

2. Then, mix in the vegetable base and harissa paste (toasting these really brings out the flavor of them at this step).

3. Pour in the water, *coconut milk, *tomato sauce, and drained and rinsed chickpeas. Bring this to a boil and then let it simmer with the lid on for 20 minutes. If you want this to be less creamy, feel free to add more water at this step.

4. Stir in tahini, lemon juice, salt, and pepper.  I served this with pita and over brown basmati rice. Enjoy!

* Please note I didn’t use the entire can of coconut milk or tomato sauce so feel free to reserve the sauces in your fridge for different recipes or freezer for a later time.