VEGAN TURMERIC CHICKPEA CURRY

During the winter or even already in the fall I am looking for warming dishes like this quick and easy Turmeric Chickpea Curry. Even your meat loving friends, yes, I am one of them, will be fine without meat if it tastes as good as this Turmeric Chickpea Curry. Chickpeas contain iron, phosphate, calcium, magnesium, zinc, vitamin K and manganese. Phosphate and calcium will support your bone structure in order to prevent osteoporosis through mineralization of your bones. Manganese, iron and zinc support the collagen production and therefore help against those not very likeable wrinkles.

Chickpeas help to support your digestion with healthy fibers that keep you satisfied for longer.

You can make a big pot of Turmeric Chickpea Curry and freeze individual portions in order to have healthy meals you can take to work.

This Turmeric Chickpea Curry uses again one of my favorite spices turmeric. Curcumin is the active ingredient within turmeric and has an anti-inflammatory effect on your immune system. With turmeric you should consume fresh black pepper. Fresh black pepper contains piperine which helps your body to absorb the curcumin of the turmeric by 2,000 times. If you are looking for more healthy and yummy recipes with turmeric you should try my Turmeric Latte or for breakfast my Mango Turmeric Oatmeal Smoothie Bowl.

Vegan Turmeric Chickpea Curry

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Serves: 4 Servings Prep Time: 15 Minutes Cooking Time: 20-30 Minutes

Ingredients

• 1 Onion peel and chopp
• 1 1/2 cups Chickpeas
• 6 Potatoes bigger
• 1/2 cup Coconut Milk
• 1 cup Vegetable Broth
• 3 tsp Turmeric Powder
• 2 tsp Cumin Powder
• 1/2 tsp Cloves Powder
• 1 tsp Ginger Powder
• 1 tsp Red Pepper Powder
• 1 tbsp Coconut Oil
• 2 cups Baby Spinach
• 1 tsp Sea Salt For seasoning
• 1/2 tsp Black Pepper For seasoning

Instructions

1. Peel the onion and cut in small, little cubes. Heat the coconut oil in a big pot, add the onion cubes and turn until golden. Add all the spices and roast them for around 1 minute.
2. Add the coconut milk and vegetable broth to the onions and spices. Peel the potatoes and cut them in small cubes. Add potatoes and chickpeas to the curry, have everything simmering for around 20 minutes until the potatoes are done but still tender.
3. Season with black pepper and sea salt, add the washed baby spinach and toss it. Heat the spinach within the curry for around 2 minutes. Serve the curry with some Basmati – or Jasmin Rice.

Chickpeas help to support your digestion with healthy fibers that keep you satisfied for longer.