Easy Chickpea Curry

Hey there, Veginners! Today, I'm thrilled to share an easy and delicious recipe that's incredibly close to my heart: chickpea curry!

This recipe whisks me back to the time I lived in India, the place where I started my own plant-forward journey. Ah, the fragrant spices, the aromatic curries, and the variety of flavors... just thinking about it makes me nostalgic.

Indian cuisine is a goldmine when it comes to scrumptious vegan options; it's a playground of flavors where you're never at a loss for something delicious that's plant-based. What makes my chickpea curry special, you ask? Well, I've got a secret twist. 🤫

• 1 can diced tomatoes (no salt added) or 4-5 fresh tomatoes, diced
• 1 cans cooked pinto beans, drained and rinsed

Optional:

• Fresh cilantro leaves for garnish
• A handful of fresh spinach leaves

1. Add the bay leaves and lime juice, then cover the pot and let it simmer on low heat for about 10-15 minutes. This allows all the flavors to combine and intensify. If the curry looks too thick, feel free to add a little water or tomato paste.

So, did you notice the Pinto beans? Yep, they're my not-so-secret-anymore ingredient. I know, I know,Pinto beans in a chickpea curry is not something you'd typically find, but trust me, it's a game-changer. One day, I found myself short on chickpeas but decided to go ahead and throw in some Pinto beans. The result? A curry that tasted even better! Now, this is the only way I make this dish, and I have to say, it's transformed a classic into a unique experience.

I hope you enjoy making and eating this as much as I do. Remember, part of your plant-forward journey is getting creative in the kitchen! Got a spoonful of thoughts? Let me know what you think in the comments. Happy cooking!