Chickpea Curry

You can use store-bought vegan-friendly pita or visit: https://www.fatdough.sg/post/2018/10/03/greek-pita-bread Replace the milk with any dairy-free milk for a vegan option.

Pls visit: https://www.fatdough.sg/post/couscous-sweet-potato-boats for the couscous recipe.

Pls visit: https://www.fatdough.sg/post/madras-curry-powder for the curry powder recipe.

Pls visit: https://www.fatdough.sg/post/2019/11/21/bengal-style-garam-masala for the garam masala recipe.

In a sauce pot over medium heat, drizzle oil.

Once the oil is heated up, add in the onion.

Season with salt and pepper.

Saute until onions are caramelized.

Add in garlic. Saute until aromatic.

Add in the garam masala, curry powder and cayenne.

Saute until aromatic.

Add in chickpeas, tomatoes and coconut milk.

*If you are using fresh chickpeas, soak them in water overnight.*

Stir to combine well and deglaze the bottom of the pot.

Bring it up to a simmer and turn the heat down to low.

Cover and simmer for about 10 mins.

*Stir occasionally to prevent burning.*

Add in maple syrup and peanut butter.

Taste and adjust for seasonings with salt and pepper.

Give it a quick stir.

Remove from heat.

Finish the curry off with lemon juice and zest.

Give it a final stir.

Spoon over some cauliflower couscous or pita bread.

Sprinkle some coriander over the top.

Serve immediately.