Chickpea Curry with Sorghum (Vegan, Gluten-Free)

Sharon Palmer

This dish pays tribute to the vibrantly flavored, Indian classic comfort food, Chana Masala. And it’s easy to make this classic, protein-packed dish at home, too with a few simple ingredients—chickpeas, canned tomatoes, spices, and cooked sorghum.

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Chickpea Curry with Sorghum (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 16 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Description

The vibrantly flavored, Indian classic comfort food, Chickpea Curry with Sorghum, is super easy to make at home with a few simple ingredients—chickpeas, canned tomatoes, spices, and brown rice.


Scale

Ingredients


Instructions

  1. Cook sorghum in water, according to package directions, until tender. Set aside.
  2. Meanwhile, heat oil in a large sauté pan, skillet, or pot and add onion, chili, ginger, garlic, cumin, coriander, mustard, turmeric, salt (optional), black pepper, and brown sugar, sautéing for 9 minutes, stirring frequently.
  3. Add canned tomatoes and tomato sauce.
  4. Add cilantro and chickpeas, stirring well to combine.
  5. Cover with a lid and cook for 20-25 minutes, until thickened.
  6. Add garam masala, lemon juice, and mix well.
  7. Serve over cooked sorghum.

  • Category: Entree
  • Cuisine: Indian

Nutrition

  • Serving Size: 1/2 cup sorghum with ¾ cup chickpea curry
  • Calories: 357
  • Sugar: 10 g
  • Sodium: 23 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 67 g
  • Fiber: 11 g
  • Protein: 15 g
  • Cholesterol: 0 mg

Keywords: curry, vegan curry, healthy curry

For other classic Indian recipes, check out a few of my favorite recipes:

Edamame Masala Brown Basmati Rice Bowl
Indian-Style Potatoes
Indian-Style Yellow Lentil Stew
Kachumber Salad

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