Vegan Chickpea and Broccoli Curry: Healthy, Flavorful, and Easy!

Vegan Chickpeas and Broccoli Curry Recipe

A delightful and nutritious fusion of chickpeas and broccoli, this Vegan Chickpeas and Broccoli Curry is a perfect comfort food. It brings together the earthy flavors of chickpeas with the healthy crunch of broccoli, all simmered in aromatic spices. This curry is ideal for those seeking a hearty yet healthy vegan meal, and it pairs wonderfully with flatbreads or rice.

Ingredients:

Preparation Time: 30 minutes

Cooking Time: 35 minutes

Total Time: 65 minutes

Servings: 4

Cuisine: North Indian

Course: Lunch

Diet: Vegan

Instructions:

1. Prepare the Chickpeas:

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   • Start by soaking the chickpeas (Kabuli Chana) in water for at least 1 hour. After soaking, pressure cook them for about 3 hours or until they are tender. Let the pressure release naturally.
   • Once the chickpeas are cooked, set aside 1/4 cup of the cooked chickpeas and blend them into a smooth paste using a blender.

2. Prepare the Curry Base:

   • Heat oil in a deep pan or kadhai over medium heat. Once the oil is hot, add the cinnamon stick and cloves, and sauté for about 10 seconds until they release their fragrance.
   • Add the chopped onions and sauté until they turn soft and translucent.
   • Stir in the ginger-garlic paste and cook for 2-3 minutes, letting it release its aroma.
   • Add the chopped tomatoes to the pan and cook until the tomatoes soften and break down, which should take about 4-5 minutes.
   • Once the tomatoes are cooked, add red chili powder, cumin powder, and salt to the pan. Mix everything well and cook for another 2 minutes to let the spices infuse.

3. Add Chickpeas and Simmer:

   • Now, add the cooked chickpeas and the chickpea paste to the pan. Stir well to combine the ingredients.
   • Pour in 1 cup of water and bring the mixture to a boil. Once it starts boiling, reduce the heat to low and let the curry simmer for 10-15 minutes, allowing the flavors to meld together.

4. Blanch the Broccoli:

   • While the curry is simmering, bring a separate saucepan of water to a boil. Add the chopped broccoli and blanch it for about 2 minutes.
   • Once done, drain the broccoli and immediately rinse it with cold water to stop the cooking process. Set it aside.

5. Combine and Cook:

   • After the curry has simmered, gently stir in the blanched broccoli and mix everything together. Cook for another 2-3 minutes, allowing the broccoli to absorb some of the curry’s flavors.

6. Garnish and Serve:

   • Turn off the heat and garnish the curry with fresh coriander leaves.
   • Serve hot with tawa paratha or rice, and a side of boondi raita for a complete and satisfying meal.

Tips:

• Spices: Feel free to adjust the amount of red chili powder and cumin powder based on your spice tolerance.
• Chickpeas: If you are short on time, canned chickpeas can be used as a substitute for dried ones.
• Broccoli: If you prefer a more tender broccoli, you can cook it for a longer time in the curry base rather than blanching it separately.

Nutritional Information (Per Serving):

This Vegan Chickpeas and Broccoli Curry is an excellent choice for lunch or dinner. Rich in plant-based protein from chickpeas and packed with vitamins from broccoli, it’s not just healthy but also full of flavor. Whether you’re following a vegan diet or just looking for a lighter, plant-based meal, this dish fits the bill perfectly. Enjoy it with some flatbread or steamed rice to round off a delightful meal!