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Before you jump to High Protein Chickpea Curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Opting to eat healthily provides great benefits and is becoming a more popular way of life. The overall economy is impacted by the number of men and women who suffer from conditions such as hypertension, which is directly related to poor eating habits. While we’re incessantly being encouraged to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. In all probability, most people believe that it takes too much work to eat healthily and that they will need to drastically change their way of life. Contrary to that information, individuals can alter their eating habits for the better by carrying out several simple changes.
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Thus, it should be fairly obvious that it’s not hard to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to high protein chickpea curry recipe. To make high protein chickpea curry you need 19 ingredients and 10 steps. Here is how you do that.
The ingredients needed to cook High Protein Chickpea Curry:
- You need 240 grams Chickpeas or garbanzo beans (I used canned beans)
- Prepare 400 grams Canned whole tomatoes (or tomato juice)
- You need 1 large Onions (finely chopped)
- Prepare 3 Green bell peppers
- Take 1/2 Red bell pepper (if you have it)
- You need 1 Carrot
- Provide 80 grams Bacon (block)
- You need 3 clove Garlic (finely chopped)
- Take 2 tbsp Butter
- Provide 1 to 2 tablespoons Curry powder
- You need 130 ml Water
- You need 2 tbsp Honey
- Prepare 2 Bay leaves
- You need 2 tsp ◎Soy sauce
- You need 1 tsp ◎Japanese style Worcestershire sauce
- Take 1 heaping tablespoon ◎Ketchup
- Provide Spices (optional, for even mroe flavor )
- Take 1 couple of pinches each Cumin, garam masala, cardamon, coriander powders
- You need 1 tsp Balsamic vinegar
Steps to make High Protein Chickpea Curry:
- Use canned chickpeas cooked in water, and whole canned tomatoes.
- Cut up the vegetables. Finely chop the onion and garlic. Cut the other vegetables and the block of bacon into 1 cm diced cubes. Drain the chickpeas.
- Heat a pan with the butter and garlic over low heat until it's very fragrant. Add the onion, and sauté over medium-low heat until caramelized.
- Add the vegetables and sauté lightly. Add the bacon and sauté for 2 to 3 minutes. Add the curry powder, and sauté (about 3 minutes).
- Next, add the canned whole tomatoes, crushing them with a spatula. (Or use tomato juice instead.) Add the water, honey and bay leaf as well as the chickpeas.
- Bring to a boil, then simmer for about 30 minutes over low heat. (Don't cover with a lid!) Stir occasionally so that it doesn't burn.
- When the moisture has evaporated and the stew has reached the consistency shown here, it's good.
- Add the ingredients to finish. If you have the seasoning ingredients listed, adding just a little bit will improve the flavor. Bring to a boil and it's done.
- Incidentally, I keep a variety of spices and curry pastes on hand. These are the curry powders and pastes I used this time. This is just a small part of my collection.
- I served this with naan bread this time, but it goes well with rice too.
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