Chickpea Curry

why make this recipe

Chickpea curry is a delicious and filling dish that’s easy to make. It’s packed with flavor and is a great source of protein and fiber. This recipe is perfect for busy weeknights or when you want a comforting meal. Plus, it’s a vegetarian option that everyone can enjoy!

how to make Chickpea Curry

Ingredients:

• 1 tablespoon olive oil
• 1 large onion (finely chopped)
• 3 cloves garlic (grated)
• 1 inch ginger (grated)
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• ¼ teaspoon red pepper flakes
• 3 cans (15 ounces each) chickpeas (or 4½ cups cooked chickpeas)
• 2 cups vegetable stock (add more if you want a thinner curry)
• 1 can (15 ounces) crushed tomatoes
• 1 can (14 ounces) coconut milk (sub 1 cup heavy cream or half-and-half)
• 4 cups spinach (optional)
• 1 teaspoon salt
• 2 twists black pepper
• 1 teaspoon garam masala
• 2 teaspoons sugar (optional, to balance the spices)
• 1 squeeze of lemon (or lime + fresh cilantro)
• 4 servings basmati rice (or naan or paratha)
• 4 dollops raita (or Greek yogurt, or tadka)

Directions:

1. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven.
2. Add 1 large chopped onion and sauté on medium-low heat for 4 minutes, stirring often.
3. Add 3 cloves of grated garlic, 1 inch of grated ginger, 2 teaspoons of curry powder, 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1 teaspoon of turmeric powder, and ¼ teaspoon of red pepper flakes. Stir and sauté for another minute to toast the spices. If the pan gets dry, add two tablespoons of broth.
4. Add 3 cans of drained chickpeas and stir them in the spices for one minute.
5. Stir in 2 cups of vegetable stock, 1 can of crushed tomatoes, and 1 can of coconut milk. Season with 1 teaspoon of salt and 2 twists of black pepper.
6. Simmer on medium heat for about 20 minutes until you reach your desired consistency, stirring occasionally.
7. Add 4 cups of spinach and cook for two more minutes or until they wilt. Finally, stir in 1 teaspoon of garam masala, then taste and adjust for salt. You might want to add 2 teaspoons of sugar to balance the spices.
8. Serve chickpea curry with brown or basmati rice, naan, or roti. For toppings, add a squeeze of lemon or lime juice, fresh cilantro, or finely sliced scallions, and a dollop of Greek-style yogurt.

how to serve Chickpea Curry

Serve the chickpea curry hot, paired with basmati rice, naan, or paratha. Don’t forget to add your favorite toppings, such as fresh cilantro or a bit of yogurt, to enhance the flavors!

how to store Chickpea Curry

You can store leftover chickpea curry in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in a pot on the stove or in the microwave until hot.

tips to make Chickpea Curry

• Feel free to adjust the spice levels based on your taste preference. You can add more red pepper flakes for extra heat.
• For a creamier texture, increase the amount of coconut milk.
• Add different vegetables like bell peppers or zucchini for added nutrition.
• If you want a thicker curry, let it simmer longer until it reduces to your liking.

variation

You can make chickpea curry with other legumes if you prefer. For instance, try using lentils or black beans instead of chickpeas. You can also add cooked chicken or tofu for a more filling meal.

FAQs

1. Can I make chickpea curry ahead of time?
Yes, you can make chickpea curry ahead of time. It actually tastes better the next day as the flavors continue to develop.

2. Is chickpea curry gluten-free?
Yes, chickpea curry is gluten-free as long as you use gluten-free sides, such as rice or gluten-free naan.

3. Can I freeze chickpea curry?
Absolutely! Chickpea curry freezes well. Just cool it completely and store it in an airtight container in the freezer for up to 3 months. Thaw and reheat before serving.

Chickpea Curry

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• Author: ikramnihad
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious and filling chickpea curry that’s easy to make and packed with flavor, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, grated
• 1 inch ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• ¼ teaspoon red pepper flakes
• 3 cans (15 ounces each) chickpeas, drained
• 2 cups vegetable stock
• 1 can (15 ounces) crushed tomatoes
• 1 can (14 ounces) coconut milk
• 4 cups spinach (optional)
• 1 teaspoon salt
• 2 twists black pepper
• 1 teaspoon garam masala
• 2 teaspoons sugar (optional)
• 1 squeeze of lemon or lime
• Fresh cilantro (for garnish)
• 4 servings basmati rice (or naan or paratha)
• 4 dollops raita (or Greek yogurt, or tadka)

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Instructions

1. Heat olive oil in a large skillet over medium-low heat.
2. Add chopped onion and sauté for 4 minutes.
3. Add grated garlic, grated ginger, curry powder, ground coriander, ground cumin, turmeric powder, and red pepper flakes. Sauté for another minute.
4. Add drained chickpeas and stir for one minute.
5. Stir in vegetable stock, crushed tomatoes, and coconut milk. Season with salt and black pepper.
6. Simmer on medium heat for about 20 minutes, stirring occasionally.
7. Add spinach and cook for an additional 2 minutes until wilted.
8. Stir in garam masala, and adjust seasoning if necessary. Optionally add sugar.
9. Serve with basmati rice, naan, or roti with toppings like lemon juice, cilantro, or yogurt.

Notes

Feel free to adjust spice levels, add vegetables for added nutrition, or use different legumes for variations.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 500mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 12g
• Protein: 14g
• Cholesterol: 0mg

Keywords: chickpea, curry, vegetarian, Indian, quick meal