Chickpea and Black Bean Curry
This homemade Chickpea Black Bean Curry combines chickpeas and black beans in a seasoned aromatic sauce. Your family will crave this flavorful dinner dish time and again!
Servings 4 serves
Ingredients
- 1 Tbsp extra virgin olive oil
- 3 cloves garlic peeled and minced
- 1 large red onion, peeled and roughly chopped
- 1 inch piece fresh ginger, peeled and finely grated or 1/4 tsp ground ginger
- 1 tsp curry powder
- 1/2 tsp ground cinnamon
- Salt and pepper to season
- 1 large carrot, sliced into half moons
- 14 oz. (425g) canned chickpeas, drained
- 14 0z. (425g) canned black beans, drained
- 1 cup canned coconut cream, using only the thick part, or coconut milk
- 1 cup vegetable broth, regular or low sodium
- 2 cups baby spinach, loosley packed roughly chopped
- 1 white cooked basmati rice, to serve
Garnish
- Fresh basil or coriander, to serve
Instructions
- Heat olive oil in a large skillet heat on the stovetop over medium-high heat.
- Add chopped onion and sauté for 2 minutes or until translucent.
- Add minced garlic and grated ginger. Sauté for a further 1 minute.
- Stir through curry powder, cinnamon and season with salt and pepper. Sauté for 1 minute on medium-high heat.
- Add carrots and cook for 3 minutes while stirring.
- Add drained chickpeas and black beans and cook for 1 minute while stirring.
- Pour in coconut cream/milk and the broth, mix well.
- Bring to a boil. Once boiling, reduce heat to low and let it simmer for 15-20 minutes, or until the mixture has thickened and the liquid reduced. Begin cooking your rice based on its package instructions, timing it so that the rice and curry finish cooking simultaneously.
- When curry is cooked, add chopped spinach leaves and stir through until wilted. Turn off the heat.
- Serve curry with the cooked rice.
- Garnish with fresh basil or coriander if desired.
- Enjoy!
Notes
- Store leftovers: In an airtight container, refrigerated, for 2-3 days.
- Reheat: The best way to reheat this chickpea black bean curry is on the stovetop with a touch of added water or vegetable broth to keep it moist. Alternatively, you can use the oven or microwave for reheating. If using the microwave, stir occasionally to ensure even heating.
- Freezing: After allowing the curry to cool completely, transfer it to an airtight freezer-safe container or heavy-duty freezer bags. Label with the date, and freeze for up to 2-3 months.
- Thawing & Reheating: Thaw the curry in the refrigerator overnight. Once thawed, loosen the consistency by adding a bit of water or veggie broth. Then, reheat on the stovetop, oven or microwave. If using the microwave, stir occasionally to ensure even heating.