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Curried Chickpeas with Mint & Cilantro Chutney

Recipe courtesy of Healthy Nibbles & Bits

Vegan and very, very good—that's all you need to say

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes

Served with a tangy mint and cilantro chutney, this dish is a vegan treat for dinner that makes awesome leftovers for lunch. Also, it's done in just 35 minutes!

Curried Chickpeas with Mint & Cilantro Chutney

Mint and Cilantro Chutney:

2 cups cilantro leaves

2 cups mint leaves

3 garlic cloves

1½ Tbsp. ginger, minced

1 serrano pepper or green chili, seeded, roughly chopped

¼ cup Nature’s Intent Organic Apple Cider Vinegar

3 Tbsp. maple syrup

1 tsp. kosher salt



2 Tbsp. olive oil

1 medium onion, diced, about 1-1¼ cups

1½ tsp. kosher salt, divided

3 garlic cloves, minced

1 Tbsp. ginger, minced

1 serrano pepper, thinly sliced

1 large carrot, peeled, diced

2 tsp. ground coriander

1 tsp. ground cumin

½ tsp. ground turmeric

⅔ cup tomatoes, fresh or canned, diced

2 cans chickpeas (save the water from the can)

¼ cup full fat coconut milk

2 Tbsp. Nature’s Intent Organic Apple Cider Vinegar (optional)

  1. Add all the chutney ingredients to a food processor. Blend until all the ingredients are well mixed. Transfer the chutney to a small bowl and cover. Let it rest while you cook the chickpeas.
  2. Heat the olive oil in a heavy-bottomed pot or a large sauté pan over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally. Add ½ tsp. salt, the minced garlic, ginger and serrano pepper and cook for 1 minute. Stir in the carrots and cook for another 3 minutes.
  3. Add the remaining tsp. of salt, coriander, cumin and turmeric to the pot and stir to coat the vegetables with the spices. Add the diced tomatoes and chickpeas and stir. Add 1 cup of the reserved water from the can of chickpeas to the pot. If you forgot to save the water from the can, don’t worry. Water straight from the tap works, too. Turn the heat up to medium-high.
  4. Bring the liquids to a boil. Partially cover the chickpeas with a lid, reduce the heat to medium-low and let the chickpeas simmer for 15 minutes. Drizzle the coconut milk and Nature’s Intent Organic Apple Cider Vinegar, if using, and stir. Let the chickpeas cool off before tasting. Add more salt if necessary.
  5. Serve the chickpeas with cooked Basmati rice and the mint and cilantro chutney. Leftover chutney will keep in the refrigerator for 4 to 5 days.

ACV TIP #4: Wash fresh fruits and veggies with a mix of water and apple cider vinegar.