When the weather turns chilly, there's nothing so comforting as a warm meal - a hearty dish that's both nourishing and delicious, like these Creamy Curried Chickpeas with Potatoes. I am a big fan of the chickpea, or the garbanzo bean if you will. Whatever you call it, this humble-looking legume has a satisfying body and a willingness to absorb the flavours of a tasty sauce or seasoning.
This recipe for Creamy Curried Chickpeas with Potatoes is both vegan and gluten-free. It can be ready in under an hour and most of that time is cooking time, so you can be doing other things (like browsing Instagram or catching snippets of your favourite show on Netflix). You might say, "If this recipe is vegan, how is it 'creamy'?" Fair question. The curry sauce is made creamy with the addition of a rather exciting new non-dairy beverage, made right here in Canada. It's called Veggemo and it's the first non-dairy beverage to originate from veggies.
