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Coconut Chickpea Curry
The ultimate weeknight dinner, this coconut chickpea curry is packed with flavor and comes together in less than 30 minutes with easy pantry ingredients.
Source: realandvibrant.com
Course: Main Course
Cuisine: Vegetarian
Main Ingredient: chickpeas
Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 min
Serves: 6 Scale
Ingredients
- 2 tablespoons oil I use avocado oil
- 1⁄2 medium yellow onion finely diced
- 3 cloves garlic minced
- 1⁄2 inch ginger minced
- 1 jalapeño seeded and finely diced
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon ground paprika
- Pinch cayenne optional
- 1 teaspoon sea salt to taste
- 1⁄4 teaspoon black pepper
- 2 (15-oz) cans chickpeas rinsed and drained
- 1 (14.5-oz) can diced tomatoes
- 1 can full-fat coconut milk
- 1 lime juiced
- 1⁄4 cilantro optional
Directions
- Cook onions, garlic, and garlic: In a big pot, warm oil on medium-low heat. Add diced onion, garlic, and ginger. Cook this on medium-low heat, stirring frequently until the onion starts to appear translucent and smell fragrant,, about 5 minutes.
- Add the spices: Stir in the jalapeño, cumin, turmeric, paprika, cayenne, salt, and pepper, and cook for a minute until it becomes fragrant.
- Add remaining ingredients: Stir in the chickpeas, diced tomatoes, and coconut milk. Bring to a gentle simmer and cook, uncovered, until the chickpeas are soft and tender, about 20 minutes.
- Add lime juice and cilantro: Turn off the heat completely and stir in the lime juice and fresh cilantro.
- Serve and enjoy: If you want to save it for later, be sure to completely cool down the chickpea curry before storing it.
Amount Per Serving (6)
- Calories: 179
- Protein: 2g
- Sugar: 1g
- Carbohydrate: 5g
- Fat: 18g
- Sodium: 398mg
- Fiber: 1g
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Sicilian Chicken Soup
Chicken soup has never been easier! Warm up with a huge bowl on a cold winter day. All from scratch with tender chunks of veggies, ditalini pasta, and shredded chicken. Yum!
Source: littlebroken.com
Course: Soup
Prep Time: 10 min
Cook Time: 45 min
Total Time: 55 min
Yield: 8 1x
Serves: 8 Scale
Ingredients
- 4 bone-in-skin-on chicken thighs 2 pounds
- 1 medium onion chopped, about 1 cup
- 3 celery ribs chopped, about 2 cups
- 3 medium carrots chopped, about 1 1/2 cups
- 1 large yellow bell pepper chopped
- 2 medium russet potatoes (1 pound) peeled and cut into 3/4-inch cubes
- 4 cloves garlic chopped
- 1 (14.5 oz) can no-salt diced tomatoes
- 2 dry bay leaves
- 1 Tbsp. kosher salt (see note)
- 1 (32. oz) carton low-sodium chicken stock
- 4 cups water
- 1⁄2 cup dry ditalini pasta
- 1⁄2 cup fresh chopped Italian parsley
- Fresh black pepper to taste
Directions
- In a large soup pot, at least 6-quart, combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
- Add chicken stock and water. Season to taste with black pepper. Cover and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes or until chicken is tender and easily falling off the bones. Remove chicken from the pot with a pair of tongs.
- Add pasta to the soup and continue cooking for 13-15 minutes, partially covered, until pasta is tender. Don’t forget to stir the soup couple times so the pasta does not stick.
- Meanwhile shred the chicken with two forks, discarding the skin and bones. Return shredded chicken to the pot. At this point, the soup will almost be done. Taste the veggies, especially the potatoes for doneness.
- Discard the bay leaves. Stir in parsley and serve.
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