Simple, vegan chickpea and vegetable curry recipe from scratch uses leftover or frozen vegetables for a super quick and fragrant meal. Add chickpeas or don't! Bloom your spices, stir in coconut milk, chickpeas, and veggies. Heat through. Done. A quick vegetarian meal in 30 minutes, start to finish. Ingredients below or at http://www.cookingcompaniontv.com/chickpeacurry

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CHICKPEA & VEGETABLE CURRY
Adapated from https://www.welcometothetable.coop/recipes/curried-chickpeas-in-coconut-milk/

Ingredients
1 heaping teaspoon ground ginger (or 1-2 inches ginger root, peeled and sliced)
2 cloves garlic, peeled and smashed
1 tablespoon vegetable oil or ghee (clarified butter, frequently used in Indian cooking)
1 heaping tablespoon ground cumin
1 heaping teaspoon ground turmeric
1 heaping teaspoons ground coriander
1/2 teaspoon cayenne
1 can coconut milk (or light coconut milk)
1/4 cup broth (optional)
2 teaspoon browns sugar
1-2 tablespoons tomato paste
1/2 teaspoon of harissa paste (optional)
1 15-ounce cans garbanzo beans, rinsed and drained
4-8 oz frozen vegetables
1 teaspoon salt

Recipe summary: Heat oil in a large pan over medium-high heat, and bloom garlic and spices for 2 minutes. Pour in coconut milk, sugar, salt, and tomato paste. Stir together. Add chickpeas (if using) and vegetables. Heat through and serve.
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.

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