Chickpea Curry Recipe

Alright, here’s the lowdown: If you’ve ever found yourself yearning for a dish that’s as cozy as your favorite hoodie and packs a flavor punch powerful enough to brighten any day, say hello to your new go-to: a creamy and aromatic chickpea curry that’ll make you feel like you’re indulging in a warm hug with every bite. Let’s unleash those kitchen dance moves and bring on the spice!

Chickpea curry is one of my favorite dishes to cook. It is so delicious and satisfying and, yes, nutritious!

Rich in plant-based protein and fiber, it has a depth of flavor that comes from the base of finely chopped onion, garlic, and ginger. That trio really forms the foundation of so many good things in Indian cooking and is a must for this curry.

Ingredients

• Chickpeas: Rich in protein and fiber, they boost heart health.
• Coconut Milk: Adds creamy texture, provides healthy fats and sweetness.
• Ginger: Promotes digestion and adds a spicy, aromatic flavor.
• Turmeric Powder: Offers anti-inflammatory benefits and a warm color.
• Garam Masala: Enhances aroma and spice with its rich blend of flavors.
• Onion: Provides sweetness and depth, low in calories, rich in antioxidants.

Ingredient Quantities

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• 1 can (14 oz) diced tomatoes
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk
• Salt, to taste
• Fresh cilantro leaves, for garnish
• Lemon wedges, for serving

How to Make this

1. In a large frying pan, pour in the vegetable oil and heat it over medium. Once it’s heated, add the cumin seeds to the pan. Let them dance around for a few seconds. They are going to release a super nutty and aromatic scent.

2. Place the minced onion into the frying pan and fry until it is dark golden brown, about 5-7 minutes.

3. Add the minced garlic and the grated ginger, and stir for another 1 to 2 minutes until very aromatic.

4. Include the coriander, turmeric, garam masala, and red chili powders, mixing well so the spices combine with the onion mixture.

5. Add the diced tomatoes and heat for approximately 5 minutes, stirring now and then, until the tomatoes lose their form and the oil starts to separate from the mixture.

6. Place the drained and rinsed chickpeas into the pan and stir well to coat them with the spice mixture.

7. Add the coconut milk and stir well to combine. Bring to a gentle simmer and let cook for about 15-20 minutes, until the flavors meld into magic.

8. Add salt to the curry and taste it to see if it needs more salt. Adjust the taste as necessary.

9. Take the chickpea curry off the heat and garnish it with fresh cilantro.

10. Serve the chickpea curry at a high temperature, ensuring that it is piping hot when it reaches the diner. Present wedges of lemon alongside the dish for the diner to squeeze over the curry, which will enhance the flavor and balance the dish’s richness. This meal is also divine served with naan bread.

Equipment Needed

1. Large frying pan
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Grater
6. Can opener
7. Measuring spoons
8. Mixing bowl (optional, for prepping ingredients)
9. Serving spoon

FAQ

• Can I use dried chickpeas instead of canned?You can indeed use dried chickpeas. Soak them in water overnight and then cook until tender before adding to the curry.
• Is there a substitute for coconut milk?For a lighter curry, you can substitute heavy cream or plain yogurt for the coconut milk.
• How spicy is this dish?Chili powder provides heat that is medium in intensity. Alter the quantity used based on how spicy you want the final dish.
• Can this dish be made ahead of time?Indeed, the tastes become even more pronounced after a day, rendering it perfect for whipping up in advance and keeping in the fridge.
• What can I serve with this curry?Rice, naan, or crusty bread makes an excellent partner to chickpea curry.
• Can I freeze the leftovers?Certainly. Keep in an air-tight container for a maximum of 3 months. Defrost in the refrigerator prior to reheating.
• How can I make this dish vegan?This dish is already vegan, with no animal products—instead, it has coconut milk, and, folks, we all know how much I love that.

Chickpea Curry Recipe Substitutions and Variations

Rather than using vegetable oil, opt for olive oil or coconut oil.
Use 1 teaspoon ground ginger instead of fresh ginger, grated.
Use 2 medium fresh tomatoes, chopped; or 1 1/2 cups tomato puree, instead of canned diced tomatoes.
In place of coconut milk: substitute with 1 cup of heavy cream, or for a lighter option, use 1 cup of almond milk.
Use 1/2 teaspoon of ground allspice and 1/2 teaspoon of ground cumin instead of garam masala.

Pro Tips

1. Enhance the base flavor by toasting the cumin seeds for a brief moment until they begin to crackle and pop, releasing even more aroma before adding the onions.

2. To deepen the flavor of the garlic and ginger, add a pinch of salt when sautéing them. This helps to break them down and integrate their flavors more thoroughly into the dish.

3. Use fresh, ripe tomatoes instead of canned diced tomatoes for a fresher taste. Simply chop the tomatoes and add them at the same step in the recipe.

4. For a slightly thicker and more flavorful sauce, simmer the curry a bit longer with the chickpeas before adding the coconut milk. This allows the chickpeas to absorb more of the spices’ flavors.

5. Just before serving, stir in a squeeze of fresh lemon juice to brighten the overall taste and contrast with the creaminess of the coconut milk.