Breadcrumbs | Thai Sticky Tofu | Balti Tofu Curry | Sheek Kebab | Tofu Balti | Spicy Beans on Toast | Aubergines with Chilli and Ginger | Garlic Naan Bread | Chickpea Vindaloo |
Chickpea Vindaloo
An easy, flavourful gluten-free & vegan chickpea vindaloo - chickpeas in spicy and tangy tomato curry.
Serves 4 (Estimated) Rating 4/5
Prep Time 10 Minutes Cooking Time 60 Minutes
| Ingredients |
| 500 g Chickpeas |
| 1 tsp Coconut Oil |
| 1 Onion, diced |
| 1 lt Water |
| 400 g Potatoes |
| 250 g Tomato |
| Vindaloo Curry Paste |
| ½ tsp Coconut Oil |
| 1 tsp Cardamom Pods |
| 1 tbsp Coriander |
| 1 tsp Black Pepper |
| 1 tbsp Mustard Seeds |
| 2 tsp Cumin Seeds |
| 2 tsp Fenugreek Seeds |
| 5 Cloves |
| 2 Bay Leaves |
| 1 tsp Cinnamon |
| 1 tsp Turmeric |
| 1.5 tbsp Paprika |
| 1 tsp Sugar |
| 4 Red Chillies, finely chopped |
| 4 Garlic Cloves, finely chopped |
| 2 Ginger, finely chopped |
| 2 tbsp Tomato |
| 1.5 tsp Salt |
| 250 ml Lemon Juice |
| Method |
| Soak the chickpeas overnight, or for 1 hour using this quick soak method. |
| Cover with plenty of water as they will nearly double in size. |
| In a large saucepan, warm the coconut oil. |
| Add the onion and a pinch of salt and stir. |
| Cook for 3-5 minutes, until the onion is softened. |
| Add the potato and stir some more. |
| Drain and rinse the chickpeas and add them to the pot along with the potatoes and 5 cups of water. |
| Bring to a boil and then reduce to medium heat. |
| Partially cover the pot. |
| Continue to stir occasionally, and cook until the chickpeas are tender, about 40 minutes. |
| Meanwhile, in a skillet over medium heat, melt the coconut oil. |
| When it begins to shimmer, add the cardamom pods, coriander seeds, peppercorns, mustard seeds, cumin seeds, fenugreek seeds, cloves, and bay leaves. |
| Stir the spices continuously until they become fragrant and start to turn golden, 1-2 minutes. |
| Remove from the heat and pan immediately. |
| Add the spice mixture to a blender along with the rest of the curry paste ingredients. |
| Puree until a smooth paste is formed. |
| Once the chickpeas are cooked through, stir the curry paste and diced tomato into the pot. |
| Continue cooking at medium heat, partially covered, and stirring occasionally. |
| Add ½ cup more water if it starts to dry out. Cook until the tomatoes have broken down, 20-30 more minutes. |
| Add more salt to taste, and cayenne pepper if you want it spicier. |
| Serve and enjoy. |