# Quick Chickpea Curry Bowl

A quick and delicious vegan bowl featuring chickpea curry, stewed cabbage, and tostones, served with avocado.

- Cuisine: Indian
- Category: Lunch
- Language: en

## Ingredients

- 2 cans chickpeas
- 3 tbs curry powder
- 3 tsp dried thyme
- 2 tsp paprika
- 2 tsp garlic powder
- to taste Salt and pepper
- 1 can coconut milk
- 1 green bell pepper diced
- 0.5 white onion diced
- 0.5 head cabbage
- 2 sprigs rosemary
- 2 veggie stock cubes
- to taste Salt and pepper
- 5 tbs avocado oil
- 2 cups water
- 2 green plantains
- avocado

## Instructions

1. Chop and sauté onion and pepper for the curry.
2. Add curry powder, chickpeas, spices and coconut milk to the sautéed onion and pepper, then stir to combine.
3. Let the curry simmer for at least 10 minutes on medium-low heat.
4. Meanwhile, roughly chop cabbage and add to a saucepan with stock cubes, herbs, water, and oil.
5. Bring the cabbage mixture to a boil then reduce to a simmer for 15 minutes with the lid half on.
6. For tostones, peel and slice plantains into thick rounds.
7. Fry plantains over medium-high heat for about 3 minutes on each side until bright yellow.
8. Remove plantains from the pan and smash with a flat instrument.
9. Fry plantains again until golden on each side, about 2-3 minutes each side.
10. Place fried plantains on a paper towel lined plate and set aside.
11. Assemble the bowl with avocado and enjoy.

## Equipment

- saucepan
- flat instrument
- paper towel lined plate

## Source

- Original video: https://www.instagram.com/reel/DQkIH96Enlf/?igsh=MWk2NHpvcTltNHNzbA==
- Recipe page: https://www.cliprecipe.com/recipe/49027dfc-5c1d-40a6-a69a-8fbde5001d2b
- Extracted: 2026-01-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt