Ingredients: Chickpeas, Coconut milk, Garlic, Salt
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Steps
To prepare a vegan chickpea curry without coconut milk, you'll need: 1 pound (240 g) unhulled, unpeeled and de-stemmed white beans, 1 cup (250 ml) water, 2 teaspoons curry powder, and 1 teaspoon kosher salt. Cook the beans in boiling water until tender, about 5 minutes. Drain and set aside. Heat 1 tablespoon of coconut oil over medium-high heat. Add 1 chopped onion and 2 chopped garlic cloves to the oil. Saute the onions for 1 minute, then add the green chilies and cook for 2 minutes, stirring frequently. Stir in 2 tablespoons chopped coriander leaves. Bring the mixture to boil. Reduce the heat to medium and simmer for 20 minutes or until the vegetables are tender. Remove from heat and stir in 1/4 cup chopped parsley. Serve with rice.