Chickpea and Pinto Bean Curry with Vegetables
Ingredients
- 1 onion finely chopped
- 1 to 2 tsp oil (optional)
- 3 garlic cloves minced
- 2 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp pepper (optional for heat)
- 2.5 tsp cumin
- 2 tsp curry powder
- 1 tbsp ground coriander
- 1/4 tsp cinnamon
- 1 tsp chili powder
- 1/2 cup tomato sauce, marinara or crushed tomatoes
- 1 15 oz. can coconut milk
- 1 15 oz. can chickpeas drained and rinsed
- 1 15 oz. can pinto beans drained and rinsed
- 1.5 bell peppers chopped
- 1.5 cups broccoli florets cut small
- Fresh parsley or cilantro for serving
Preparation
Add oil and onions to pan and cook until translucent.
Add garlic and cook for another minute.
Add spices and tomato and cook for another minute.
Add coconut milk and beans and simmer.
Meanwhile, sauté the broccoli florets and bell peppers in a bit of oil or veggie broth until nearly crisp tender.
Add them to the curry, stir, and cook for another couple of minutes.
Serve with fresh parsley or cilantro.
