Chickpea Curry, a favorite legume recipe of many and sirtfood diet friendly. It is very easy to prepare and the outcome is a creamy, flavorful dish for the whole family ready in 30 minutes. Follow our step-by-step guide into this yummy dish.
Chickpea Curry Recipe – Sirtfood
For those unfamiliar with a curry dish, it is a seasoned gravy sauce with Indian spices and it is associated mainly with South Asian countries. It is safe to say there are an infinite amount of curry sauces.
Lucky for you, the recipe we are sharing today is basic in instructions and neutral in the sense that everyone will enjoy it.
The ingredients in this curry, are all “sirtuins” such as kale and buckwheat which help to regulate several functions in the body.
It’s understood that consuming foods high in sirtuins helps our body to produce more sirtuins, which in turn helps us to burn fat naturally.
This chickpea curry is frankly one of the simplest recipes to make even for a beginner in the kitchen.
Every ingredient has been carefully chosen and should be already in your kitchen pantry or nearest market. But like any other recipe, there are many variations.
You may choose to switch out the chickpeas for lentils and kale for spinach. And the results will be as yummy and healthy for someone with their health in mind.
Here is this extremely delicious recipe that we hope you try and becomes a staple in your weekly family dinners. You will love it for sure!
Watch Chickpea Curry (Sirtfood) Recipe Video
Ingredients: 4 servings
1 tbsp coconut oil
1 red onion (sliced)
3 large garlic cloves (minced)
1 piece (inch) of fresh ginger (finely chopped)
1-2 birds eye chili pepper (finely chopped)
1 tbsp curry powder
1 tbsp cumin (ground)
1 tbsp turmeric (ground)
3 medium ripe vine tomatoes
2 cups vegetable stock (salt-free)
1 bunch of kale
2 cans of chickpeas (salt-free/ drained/rinsed)
2 tbsp chopped fresh cilantro
1/2 cup plain yogurt (Greek)
10 oz buckwheat
Instructions: prep time 20 min – Cook time 30 mins
In a large saucepan over medium heat, add the coconut oil, onion, garlic, ginger and birds eye chilis and saute them for about 2-3 minutes.
Continue by adding the curry powder, cumin and 1/2 tbsp of turmeric. This should continue to cook for another 1 to 2 minutes.
Cut your tomatoes into wedges. Each should be about 1/2 inch thick. Add them to the saucepan and continue to cook for another 1 to 2 minutes.
Tip: When cutting the tomatoes, try to retain as much of the juice as possible.
Continue by adding the vegetable stock, kale, and chickpeas, and bring your chickpea curry to a boil and continue to cook for an additional 7 to 8 minutes.
Tip: While your chickpea curry is cooking, prepare your buckwheat according to the instructions on the package. Use the leftover turmeric in the buckwheat water where it is cooked.
When the kale is tender, add the coriander and yogurt to the chickpea curry. Bring this to a boil and remove it from the heat.
Sprinkle some fresh coriander or parsley on top of your chickpea curry for garnish. Serve your chickpea curry over the buckwheat. Bon Appetit!
Finally, for any leftovers, chickpea curry stores them in an airtight container and consumes them within 3 days.
When ready to consume again, heat over medium heat in a small saucepan until chickpea curry is ready.
Serve over leftover buckwheat and enjoy as it was the first day you made it. Enjoy this easy-to-prepare chickpea curry on the cold days when all we need is a comforting dish and you won’t regret it!
Calories: 363 cal
Protein: 14 g
fat: 8 g
Fiber 10 g