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Cozy Chickpea Curry

bowl of chickpea curry garnished with fresh cilantro on a marble plate
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A quick and delicious chickpea curry packed with flavor and nutrition, perfect for a weeknight dinner.

Ingredients

Scale
  • 2 tablespoons oil (or ghee)
  • 3 cups chickpeas (precooked or 2 – 15 oz cans)
  • 1½ cup onions (finely chopped)
  • 1 tablespoon ginger (peeled & finely chopped)
  • 1 tablespoon garlic (peeled & finely chopped)
  • 1½ cups fresh tomato puree
  • 1½ teaspoon salt (adjust to taste)
  • 1 teaspoon Kashmiri red chili powder (or smoked paprika)
  • ¼ teaspoon turmeric
  • 1 teaspoon cumin powder
  • 1 tablespoon coriander powder
  • 1 tablespoon curry powder (or garam masala)
  • ½ to 1 teaspoon garam masala
  • 1 teaspoon sugar (optional)
  • ¾ cups water or stock
  • 1¼ cups coconut milk
  • ¼ cup coriander leaves (chopped cilantro)

Instructions

  1. In a large pan or pot, heat the oil over medium heat.
  2. Add chopped onions and sauté until soft and translucent.
  3. Stir in ginger and garlic, cooking for another minute until fragrant.
  4. Pour in the tomato puree and add salt, chili powder, turmeric, cumin, coriander powder, and curry powder. Let it simmer for a few minutes.
  5. Add chickpeas and water or stock, bringing to a gentle boil. Reduce heat and let it simmer for about 10 minutes.
  6. Stir in coconut milk and garam masala, cooking for another 5 minutes until heated through.
  7. Taste and adjust seasoning if needed. Mix in sugar for a sweeter flavor, if desired.
  8. Garnish with fresh coriander leaves before serving.

Notes

Leftover curry can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze for up to three months. To enhance flavor, consider adding spinach, bell peppers, or peas.

Nutrition

Find it online: https://www.anytimesrecipes.com/spicy-bold-hearty-protein-packed/