I’m not sure if anyone has realized yet but I love chickpeas. Andrew also loves them so we cook them a lot. He is really trying to reduce his meat intake and one way of doing that is bulking up on other proteins. Chickpeas are one of my favorite beans to eat. One of my favorite things to eat them in is curry. There is a curry place very close to where Andrew used to live in Santa Clara that served amazing channa masala. Now their channa masala was not vegan and this one is!
This post celebrates the first time I have made rice correctly without a rice cooker. I am very proud of myself.
Chickpea Curry (Channa Masala)
- 1 15 oz. can cooked chickpeas
- 1 pkg. Chicken Tikka Masala mix (I know this is cheating)
- 1/3 cup lite coconut milk (the mix called for heavy cream, but I wanted to make it vegan and Andrew hates dairy)
- cooked rice
I made my curry with white rice, but next time I think I will do brown rice. It has more flavor than white rice. I do however have twenty pounds of white rice sitting in my cupboard.
1. In a pot bring water, spice packet, and coconut milk to boil. Then add chickpeas and cook until heated through.
We served this with Andrew’s asparagus with olive oil and lemon juice.