Curried Asparagus and Chickpeas — Bringing you all of the deliciousness that a curry has to offer while serving up generous plant-based protein and fiber!
Curried Asparagus and Chickpeas make a tasty side dish or a flavorful and filling main course when served over quinoa or rice, or accompanied by a refreshing salad. I love the taste that curry powder brings to dishes. Prior to my plant-based cooking days I would enlist curry in many a dish. For some reason it got lost when I began plant-based cooking. I have no idea why! A couple of weeks ago as I was chopping asparagus, ready to cook it up with my palate leading the way, my long-lost curry popped into my mind. I thought, yes, curry! Curry and asparagus! I’m sure this idea was realized by the fact that I love making a good asparagus stir-fry with turmeric. Curry powder is a blend of several spices. In my experience the usual suspects are coriander, cumin, fenugreek, chili peppers and turmeric. It’s all history from there!
Chickpeas are an excellent source of plant-based protein and many other nutrients (you can see those in my Chocolate Chickpea Bark post). And asparagus has so much to offer. The nutritional and health benefits of asparagus are quite numerous. I’ve listed some of the major benefits in my recipe for Roasted Asparagus with Vegan Avocado Cream. Another reason I love asparagus is how long it keeps when stored properly! To extend the longevity of asparagus I do three simple steps:
(1) Pick the freshest bunch you can find (stiff and sturdy stalks);
(2) Cut off the bottom 1/4-1/2 inch of the stalks;
(3) Place in a bowl or cup filled about 3/4 inch with filtered water in the refrigerator. Change the water every other day and it should remain sturdy and fresh up to one week.
Curried Asparagus and Chickpeas -- Bringing you all of the deliciousness that a curry has to offer while serving up generous plant-based protein and fiber!
- 1 bunch fresh asparagus (about 1 pound washed, dried and cut into 1 inch lengths)
- 1 can garbanzo beans (15 ounces, rinsed and towel dried)
- 1/4 cup olive oil (divided)
- 1/4 teaspoon red pepper flakes (more or less based on desired degree of spicyness)
- sea salt (finely ground)
- 4 cloves fresh garlic (minced)
- 1/2 teaspoon sea salt (finely ground)
- 1 teaspoon curry powder
- 1/4 teaspoon paprika (a little more may be added if a smokier flavor is desired)
- 1/4 teaspoon onion powder
- 1) Wash/rinse and dry asparagus and chickpeas (both can be dried by placing on a tea towel and gently rubbing). Cut asparagus into 1" lengths.
- 2) In a medium/large skillet on a medium/high temperature, heat 2 tablespoons olive oil. Add chickpeas and sprinkle with red pepper flakes and sea salt. Gently stir for 2 minutes then lightly season again (this second seasoning can be skipped if a milder heat is desired). Brown for an additional 2 minutes then remove from heat, place in a bowl, and set aside.
- 3) Heat remaining 2 tablespoons olive oil in skillet and saute garlic until golden brown. Add asparagus, sea salt, curry powder, paprika and onion powder, gently stir. Cook (3-5 minutes) until asparagus is just tender. Add in seasoned chickpeas and gently stir together. Serve warm as a side dish or over quinoa or rice.
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