Chickpea and Vegetable Curry

Frankly, it’s not the most complex curry out there. It tastes good but it’s not restaurant quality. This recipe is great because it’s super quick and basic. And you can use up canned or frozen or leftover beans or vegetables. It’s nutritious and quick, and it will make your tastebuds happy.

Chickpea and Vegetable Curry

adapted from Welcometothetable.coop

Ingredients
1 heaping teaspoon ground ginger (or 1-2 inches ginger root, peeled and sliced)
2 cloves garlic, peeled and smashed
1 tablespoon vegetable oil or ghee (clarified butter, frequently used in Indian cooking)
1 heaping tablespoon ground cumin
1 heaping teaspoon ground turmeric
1 heaping teaspoons ground coriander
1/2 teaspoon cayenne
1 can coconut milk (or light coconut milk)
1/4 cup broth (optional) 2 teaspoon browns sugar
1-2 tablespoons tomato paste
1/2 teaspoon of harissa paste (optional)
1 15-ounce cans garbanzo beans, rinsed and drained
4-8 oz frozen vegetables
1 teaspoon salt

Amp up the flavor by roasting or broiling vegetables for a slight char, or browning.