CURRY MANGO CHICKPEAS
Ingredients:
- Cooked chickpeas – 6 cups (3 cans or 1.5 lbs cooked)
- Yellow onion – 2 cups, finely diced
- Garlic – 2 tbsp, minced
- Ginger – 1 tbsp, minced
- Coconut milk – 3 cups
- Mango purée (fresh or frozen/thawed) – 2 cups
- Curry powder – 3 tbsp (Madras or yellow curry)
- Turmeric – 1 tsp
- Smoked paprika – 1 tsp
- Lime juice – 3 tbsp
- Coconut oil – 2 tbsp
- Salt – to taste
- Cilantro – for garnish
Prep Procedure:
- In a rondeau or wide sauté pan, heat coconut oil. Sauté onions until translucent.
- Add garlic and ginger; cook 1 minute until fragrant.
- Stir in curry powder, turmeric, and smoked paprika. Toast for 30 seconds.
- Add chickpeas and toss to coat.
- Add coconut milk and mango purée. Simmer on medium-low for 15–20 minutes until thickened slightly.
- Adjust seasoning with lime juice and salt.
- Hold hot for service or chill and reheat gently.
- Garnish: Chopped cilantro just before serving.
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CURRY MANGO CHICKPEAS
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