A simple and delicious vegan chickpea curry perfect for dinner, featuring chickpeas, green onions, garlic, tomatoes, and spices like cumin and curry powder. Served with vegan yogurt and bread or naan.
1: Pre-heat oven to 425°F.
2: Add chickpeas to a large tray with olive oil, salt, and black pepper. Mix together then roast in the oven for 20-25 minutes.
3: Take roasted chickpeas out and toss in a large mixing bowl with 1 tablespoon of cumin. Set aside.
4: In a pot over medium heat, add oil along with green onions and remaining cumin and curry powder. Cook down for 2-3 minutes.
5: Add garlic and cook another 2 minutes.
6: Add diced tomatoes and chili paste, then stir in.
7: Pour in the cashew milk and stir. Bring to a simmer.
8: Pour into a blender and blitz until smooth.
9: Pour back into the pot and bring up to a simmer for 2-3 minutes.
10: Serve curry with chickpeas, vegan yogurt, chopped cilantro, and either bread or naan for dipping. Enjoy!
