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Vegan Coconut Chickpea Curry
Chickpea is a great source of protein and fiber. But did you know Fiber may benefit people with diabetes, and the American Diabetes Association recommends chickpeas as a source of dietary fiber?
If you plan to cook chickpea but find it gassy, here is a tip – rather than opening a can, simply soak them 8 to 12 hours, (I just soak them overnight) but the key to eliminating the gas is draining and rinsing every three-four hours. Yup, you read that right. Drain, rinse and start soaking again.
🍽 S E R V I N G S
🌿 I N G R E D I E N T S
2 tsp avocado oil
2 garlic cloves
1 cup chopped onion
1 cup diced pepper
1/4 cup broccoli
1 medium zucchini, halved and sliced
1 medium carrot
15 ounce chickpeas (I used fresh, about 1 cup)
1 can of coconut milk, unsweetened (I used full fat)
4 cups baby spinach (optional)
3/4 tbsp garam masala
1 1/2 tbsp curry powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp paprika 1/2 tsp turmeric
👨🍳 T H E M A G I C H A P P E N S N E X T
1. Heat your skillet/pan and pour in the oil. Once heated, bring the flame to medium-low. Add garlic onion, pepper, carrot, broccoli, and zucchini. Mix it well, add all the spices and cook the vegetables for 5-6 minutes.
2. Add chickpeas and unsweetened coconut milk. Mix it well and let it cook for 4-6 minutes. Stir in spinach just before serving. Serve over rice or quinoa.
Eat with gratitude and love 💕
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