White plate with chickpea curry, cornbread slice, and side salad with pink dressing on wooden table

Chickpea Chole (mild yellow curry)

Serve over brown rice, quinoa, or soba noodles.*Garnish with toasted almonds, dried fruit, and chopped cilantro.

Chickpea Chole (mild yellow curry)

Main Dish

Chickpea Chole (mild yellow curry)

Author:

Chef Fig

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Servings

4 people

Serve over brown rice, quinoa, or soba noodles.*Garnish with toasted almonds, dried fruit, and chopped cilantro.

Ingredients

  • 2 oz olive oil
  • 1 Medium Red Onions
  • 2 Green Peppers small dice
  • 2 Medium Squash remove seeds, small dice
  • 1 Can Chick Peas drained
  • 4 Tbsp Curry Seasoning
  • 12 cherry tomatoes quartered
  • 2 Cans Coconut milk mixed well
  • 2 Tbsp Melinda's Habenero/Mango Sauce
  • 2 Tbsp Salt

Directions

  1. Heat up oil and sweat onions till clear. Add peppers and zucchini and cook another 2-3 minutes till ALMOST soft.

  2. Add drained chick peas with seasoning. Add coconut milk. Add Melinda's.

  3. Fold in tomatoes, bring to a simmer and turn off.

  4. Taste and adjust seasoning. *Garnish with toasted almonds, dried fruit, and chopped cilantro
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