Chickpea Curry

Cozy and Delicious Chickpea Curry That Your Family Will Love

Are you searching for a comforting dish that’s both healthy and incredibly delicious? This cozy chickpea curry not only delights your taste buds but also boosts your nutritional intake with protein-packed, fiber-rich chickpeas. In just about 30 minutes, you’ll have a flavorful meal that brings warmth to your dinner table and smiles to your family’s faces.

Cozy and Delicious Chickpea Curry That Your Family Will Love

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A comforting and nutritious chickpea curry that blends warm spices with fresh herbs for a delightful meal.

• Author: anytimesrecipegmail-com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Cooking
• Cuisine: Indian
• Diet: Vegan

Ingredients

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• 2 tablespoons avocado oil or neutral oil
• 2 teaspoons coriander seeds
• 1 heaping teaspoon cumin seeds
• 15 to 20 fresh curry leaves or 30 dried curry leaves
• 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 (227g) 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 (½ to 1 tablespoon)
• 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
• Lots of freshly ground black pepper

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Instructions

1. In a 12-inch heavy-bottomed sauté pan or medium Dutch oven, heat oil over medium-high heat. Add the cumin and coriander seeds and toss frequently for about 1 minute until aromatic.
2. If using fresh curry leaves, add them now and cover the pan; if using dried, cook a bit longer.
3. Add the diced onions with a pinch of salt and sauté for about 5 minutes until they gain color.
4. Add garlic, ginger, and serrano peppers, cooking for 1 to 2 minutes while stirring.
5. Stir in the tomato paste and ground spices for about 90 seconds, adding water if it dries out. Mix in the tomatoes and kosher salt, letting them simmer for about 5 minutes.
6. Pour in chickpeas, coconut milk, water, tahini, and sugar. Stir and bring to a simmer, then cover and cook for 15 to 20 minutes.
7. While it simmers, rinse the Swiss chard or kale and herbs, slice the greens, and chop the cilantro and mint.
8. Add the greens to the curry and let them wilt for about 4 to 5 minutes. Stir in the garam masala.
9. Remove from heat, squeeze in lemon or lime juice, and add cilantro and mint. Adjust salt to taste.
10. Let rest for 5 to 15 minutes to let flavors meld and serve with rice or flatbread.

Notes

Adjust spice levels and feel free to add seasonal vegetables or proteins like chicken or tofu for variation.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 15g
• Cholesterol: 0mg

Why Choose This Flavorful Chickpea Delight?

In a world where time is often at a premium, meals like this chickpea curry shine. With simple, wholesome ingredients, you can whip up a nutritious dish that pleases both picky eaters and adventurous palates. Plus, it’s easy to make vegetarian or vegan if that’s your preference. Perfect for a family-friendly weeknight dinner or a cozy weekend feast, this chickpea curry is a recipe you’ll come back to time and again.

Crafting Your Chickpea Curry

Ingredients:

• 2 tablespoons avocado oil or neutral-flavored oil of choice
• 2 teaspoons coriander seeds
• 1 heaping teaspoon cumin seeds
• 15 to 20 fresh curry leaves or 30 dried curry leaves (optional but recommended)
• 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 (1 adds mild heat; 3 for spicy)
• 2 tablespoons tomato paste
• ½ pound (227g) Roma tomatoes, diced (about 2 tomatoes)
• 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 (brown or coconut sugar works too)
• 1 small head of Swiss chard or lacinato kale
• 2 teaspoons garam masala
• Freshly squeezed lemon or lime juice (½ to 1 tablespoon, to taste)
• 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
• Lots of freshly ground black pepper

Directions:

1. Keep a small bowl of water nearby for deglazing. In a 12-inch heavy-bottomed sauté pan or medium Dutch oven, heat oil over medium-high heat. Once hot, add the cumin and coriander seeds. Toss frequently for about 1 minute until they become aromatic and darker in shade , be careful not to burn them.

2. If using fresh curry leaves, add them to the hot oil now. Cover the pan immediately to prevent splattering. If using dried leaves, cook a bit longer.

3. Add the diced onions with a big pinch of salt and sauté for about 5 minutes until they start to gain color. If the spices begin to darken, lower your heat to medium. Add a splash of water as necessary to keep the onions from browning.

4. Toss in the garlic, ginger, and diced serrano peppers, cooking for 1 to 2 minutes while stirring frequently.

5. Add the tomato paste and ground spices , stir them for about 90 seconds. If it dries out, add a splash of water. Then, mix in the tomatoes along with 2 teaspoons of kosher salt, using their juices to scrape up the lovely brown bits. Let it simmer for about 5 minutes until the tomatoes soften and the oil separates.

6. Pour in the chickpeas, coconut milk, water, tahini, and sugar. Stir well, bringing it all to a simmer. Cover and simmer for 15 to 20 minutes, stirring occasionally.

7. While it simmers, rinse the Swiss chard (or kale) and herbs. Remove the center ribs from the greens, roll up the leaves, and thinly slice them. Chop the cilantro and mint.

8. After the cook time, add the greens and let them wilt , about 4 to 5 minutes. Stir in the garam masala.

9. Off the heat, squeeze in your choice of lemon or lime juice, add cilantro and mint. Season to taste with about ½ teaspoon more kosher salt. Allow it to rest for 5 to 15 minutes to let the flavors meld. Serve it on a bed of rice or with warm flatbread.

How to Enjoy Your Chickpea Curry

This cozy chickpea curry shines when served with fluffy rice or warm naan. As you dig in, you’ll find creamy coconut milk enveloping tender chickpeas, bursting with flavors of spices and fresh herbs. For an extra zing, a slice of lime or a sprinkle of extra cilantro on top adds the perfect touch.

Storing Leftovers of This Tasty Curry

If you happen to have any leftovers (which is rare, trust me!), store the curry in an airtight container in the fridge. It keeps well for about 3 to 5 days. Simply reheat gently on the stove or in the microwave before serving again.

Tips to Perfect Your Chickpea Curry

• Adjust spice levels: Feel free to play around with the number of serrano peppers according to your taste , it’s all about finding that ideal heat level for you!
• Fresh herbs: Using fresh cilantro and mint not only brightens the dish but also infuses it with layers of flavor. Don’t skip them if you can help it!
• Protein boost: For added protein, serve the curry over quinoa or toss in additional beans.

Variations to Keep It Fresh

• Vegetable mix: Toss in your favorite seasonal veggies such as bell peppers, carrots, or spinach for a vibrant twist.
• Protein-packed: Want to add a bit more sustenance? Feel free to mix in cooked chicken or tofu.
• Curry exploration: Experiment with different curry powders or add a touch of tamarind paste for a unique flavor profile.

FAQs About Chickpea Curry

1. Can I make this curry in advance?
   Yes! Making it a day ahead enhances the flavors, making it even tastier when reheated.

2. Is this chickpea curry vegan?
   Absolutely! All the ingredients in this recipe are plant-based.

3. What can I use instead of coconut milk?
   You can use almond milk or vegetable broth, though the flavor will change slightly and won’t be as creamy.

Embrace the warmth and nutrition of this chickpea curry, and let it become a cherished recipe in your home. Enjoy cooking and savoring this delightful dish!