Chickpea Curry

why make this recipe

Chickpea curry is a delicious and nutritious dish that is easy to prepare. It is packed with protein and fiber from chickpeas, making it a filling option for lunch or dinner. This recipe is also versatile; it can be enjoyed on its own, with rice, or alongside flatbread. Plus, it’s a great way to use fresh ingredients, making for a satisfying and wholesome meal.

how to make Chickpea Curry

Ingredients:

• 2 tablespoons avocado oil or neutral-flavored oil
• 2 teaspoons coriander seeds
• 1 heaping teaspoon cumin seeds
• 15 to 20 fresh curry leaves or 30 dried curry leaves (optional)
• 1 large yellow or red onion, finely diced
• 6 garlic cloves, minced
• 2-inch piece fresh ginger, minced or grated
• 1 to 3 serrano peppers, diced
• 2 tablespoons tomato paste
• ½ pound Roma tomatoes, diced
• 2 teaspoons Diamond Crystal kosher salt
• 1 (13.5 oz) can full-fat coconut milk
• ½ cup water
• 2 (15 oz) cans chickpeas, drained and rinsed
• 3 tablespoons tahini, well-stirred
• 1/2 teaspoon organic cane sugar
• 1 small head of Swiss chard or lacinato kale
• 2 teaspoons garam masala
• Freshly squeezed lemon or lime juice
• 1 big handful of cilantro leaves and tender stems, chopped
• 1 big handful of fresh mint leaves, chopped
• 1 ½ teaspoons curry powder
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• ¼ teaspoon ground turmeric
• Freshly ground black pepper

Directions:

1. Heat the oil in a heavy-bottomed sauté pan over medium-high heat. Add cumin and coriander seeds, cooking for about 1 minute until aromatic.
2. Add the curry leaves and cook for just 20 seconds to prevent burning.
3. Add the onions with a pinch of salt. Cook for 5 minutes until they start to color.
4. Add garlic, ginger, and serrano peppers, cooking for 1 to 2 minutes.
5. Stir in ground spices and tomato paste, cooking for 90 seconds.
6. Add tomatoes and salt, scraping up browned bits; cook for another 5 minutes.
7. Pour in chickpeas, coconut milk, water, tahini, and sugar. Bring to a simmer, cover, and simmer for 15-20 minutes.
8. While it simmers, rinse and chop the greens.
9. Add the greens after simmering and cook until they wilt, about 4-5 minutes.
10. Stir in garam masala and season with lemon juice, cilantro, and mint.
11. Let it rest for 5-15 minutes before serving with rice or flatbread.

how to serve Chickpea Curry

You can serve chickpea curry with a side of fluffy rice or warm flatbread. It goes well with naan or pita bread. You can also top it with extra cilantro or a squeeze of lemon for added flavor. Enjoy it hot and savor each bite!

how to store Chickpea Curry

To store chickpea curry, let it cool completely first. Transfer it to an airtight container and store it in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. When ready to eat, simply reheat on the stove or in the microwave until warm.

tips to make Chickpea Curry

• Adjust the heat by using more or fewer serrano peppers based on your preference.
• Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
• For more depth of flavor, let the curry sit for a little longer after cooking, as the flavors will meld together nicely.
• Use fresh herbs for the best taste, but dried herbs can work in a pinch.

variation (if any)

You can make this chickpea curry vegan by ensuring that the coconut milk and tahini are plant-based. Additionally, you could swap out chickpeas for lentils or other beans if desired. Adding different types of greens, such as spinach or bok choy, can also change the flavor profile while maintaining nutrition.

FAQs

Can I make chickpea curry without coconut milk?

Yes, you can use vegetable broth or almond milk instead, but the flavor will differ slightly.

How spicy is this chickpea curry?

The spiciness can be adjusted based on the number of serrano peppers you use. For a milder version, you can omit the peppers or use sweet bell peppers instead.

Can I make this recipe in advance?

Absolutely! You can prepare the chickpea curry ahead of time and store it in the refrigerator. The flavors actually improve as they sit.

Chickpea Curry

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• Author: ikramnihad
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious and nutritious chickpea curry that’s easy to prepare and perfect for lunch or dinner.

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Ingredients

Scale 1x2x3x

• 2 tablespoons avocado oil or neutral-flavored oil
• 2 teaspoons coriander seeds
• 1 heaping teaspoon cumin seeds
• 15 to 20 fresh curry leaves or 30 dried curry leaves (optional)
• 1 large yellow or red onion, finely diced
• 6 garlic cloves, minced
• 2-inch piece fresh ginger, minced or grated
• 1 to 3 serrano peppers, diced
• 2 tablespoons tomato paste
• ½ pound Roma tomatoes, diced
• 2 teaspoons Diamond Crystal kosher salt
• 1 (13.5 oz) can full-fat coconut milk
• ½ cup water
• 2 (15 oz) cans chickpeas, drained and rinsed
• 3 tablespoons tahini, well-stirred
• 1/2 teaspoon organic cane sugar
• 1 small head of Swiss chard or lacinato kale
• 2 teaspoons garam masala
• Freshly squeezed lemon or lime juice
• 1 big handful of cilantro leaves and tender stems, chopped
• 1 big handful of fresh mint leaves, chopped
• 1 ½ teaspoons curry powder
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• ¼ teaspoon ground turmeric
• Freshly ground black pepper

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Instructions

1. Heat the oil in a heavy-bottomed sauté pan over medium-high heat. Add cumin and coriander seeds, cooking for about 1 minute until aromatic.
2. Add the curry leaves and cook for just 20 seconds to prevent burning.
3. Add the onions with a pinch of salt. Cook for 5 minutes until they start to color.
4. Add garlic, ginger, and serrano peppers, cooking for 1 to 2 minutes.
5. Stir in ground spices and tomato paste, cooking for 90 seconds.
6. Add tomatoes and salt, scraping up browned bits; cook for another 5 minutes.
7. Pour in chickpeas, coconut milk, water, tahini, and sugar. Bring to a simmer, cover, and simmer for 15-20 minutes.
8. While it simmers, rinse and chop the greens.
9. Add the greens after simmering and cook until they wilt, about 4-5 minutes.
10. Stir in garam masala and season with lemon juice, cilantro, and mint.
11. Let it rest for 5-15 minutes before serving with rice or flatbread.

Notes

Adjust the heat by using more or fewer serrano peppers based on your preference. Use fresh herbs for the best taste.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 15g
• Protein: 17g
• Cholesterol: 0mg

Keywords: chickpea, curry, vegetarian, Indian, healthy