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Chickpea Curry

Andie Mitchell
  • 30 minutes
  • Serves 6

INGREDIENTS

2 cans

canned chickpeas, canned

2

Bell peppers

1

Cilantro, fresh

4

Garlic cloves

2 tbsp

Ginger, fresh

14 1/2 oz

Tomatoes, canned

14 oz

Coconut milk, full-fat

1/4 tsp

Black pepper, freshly ground

1 tbsp

Curry powder

1/2 tsp

Red pepper flakes

1/4 tsp

Salt

1 tsp

Turmeric, ground

1 tbsp

Olive oil