Curry leaf Pepper Chickpeas. Chickpeas in a spicy South Indian pepper, coconut and curry leaf sauce. Use other beans and veggies of choice. Vegan Gluten-free Recipe. Serve with rice or flatbread

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Another month almost done. I was hoping to wind down in November and December but that isn’t happening. There is always more work to be done than I can handle. Any which way, I have been saying No for a lot of stuff to get some overall slow down. Plus, I might have down days with the eye appointments, which will force a slowdown anyway.

Today is this flavorful and spicy chickpea curry with coconut, fresh curry leaves and black pepper. You can buy fresh curry leaves from Indian stores, or order them on Amazon . Keep them frozen in an airtight container. Use then directly frozen or fresh in this recipe or any recipe that calls for fresh curry leaves.

This South Indian inspired sauce is a popular sauce used with chicken or meat. I use chickpeas here instead. Use tofu, chikin sub, other beans and veggies for variation. Serve over rice, or flatbread or in a bowl with roasted veggies (sweet potato, carrots, cauliflower) and cooked grains of choice.





Recipe adapted from Vah chef’s curry leaf pepper chiken.

More Chickpea recipes from the blog