Honey Curry Chickpeas

Vegetarian | Gluten Free | Quick & Simple

We have been on a curry bender the past couple weeks, and that’s okay with us. These chickpeas are quick, easy, and perfect for pita sopping. If sopping up a fabulous sauce with pita doesn’t appeal to you, get ready to change your mind.

As I type this, my mouth is watering from chickpea anticipation. Although, maybe I’m just hungry? No, it’s the honey curry chickpeas; they are that good. Plus, they’re vegetarian and gluten free.

We used Honey Curry Mustard from Mustard and Co., but you can make your own by combining mustard, honey, and curry powder to taste. We set the servings to 4 people, but recipe will serve 6 with smaller portions.

Print Recipe
Honey Curry Chickpeas
Cook Time 20 Minutes
Passive Time 5 Minutes
Servings
People
Ingredients
The Dish
To Serve
Cook Time 20 Minutes
Passive Time 5 Minutes
Servings
People
Ingredients
The Dish
To Serve
Instructions
  1. In a large pan, heat oil over medium temperature. Add shallots. Stirring ocasionally, sauté for 4 minutes. Add garlic, and cook for 2 additional minutes.
  2. Turn pan to medium-low (about a 2-3 on electric range). Add chickpeas, tomatoes, water, honey curry mustard, molasses, salt, paprika, cumin, coriander, turmeric, and chili powder.
  3. Stirring ocasionally, cook for 15-20 min.
  4. Season to taste with salt and pepper. If desired, garnish with cilantro. Serve with warm pita bread.
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