Creamy Chickpea Curry

Name: Creamy Chickpea Curry
Ingredients: 1 Large onion; 6 Garlic cloves; 2 inches (knob) Ginger; 2-3 Serrano pepper; 1/2 lb or 8 oz Roma tomatoes; 1 can Canned chickpeas; 2 tbsp Avocado oil; 1 tsp Whole cumin seeds; 2 tsp Whole coriander seeds; 15 Fresh curry leaves; 1 tsp Ground coriander; 1.5 tsp Curry powder; 0.5 tsp Ground cinnamon; 0.25 tsp Turmeric; 0.5 tsp Freshly ground nutmeg; 1 can (implied) Coconut milk; optional Tahini; 1/2 cup Water; to taste Salt; to taste Black pepper; 0.5 tsp Coconut sugar; 1 bunch/amount needed Swiss chard (or other greens); large handful Cilantro; large handful Mint

24 ingredients · from Rainbow Plant Life

Ingredients

1 Large onion
6 Garlic cloves
2 inches (knob) Ginger
2-3 Serrano pepper
1/2 lb or 8 oz Roma tomatoes
1 can Canned chickpeas
2 tbsp Avocado oil
1 tsp Whole cumin seeds
2 tsp Whole coriander seeds
15 Fresh curry leaves
1 tsp Ground coriander
1.5 tsp Curry powder
0.5 tsp Ground cinnamon
0.25 tsp Turmeric
0.5 tsp Freshly ground nutmeg
1 can (implied) Coconut milk
optional Tahini
1/2 cup Water
to taste Salt
to taste Black pepper
0.5 tsp Coconut sugar
1 bunch/amount needed Swiss chard (or other greens)
large handful Cilantro
large handful Mint

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Method

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Watch the original: “Creamy Chickpea Curry” by Rainbow Plant Life. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.