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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.

Ingredients

Scale
  • 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

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

Find it online: https://www.anytimesrecipes.com/chickpea-curry-delicious-recipes/