A Chickpea Curry is a hearty, flavorful, and nutritious vegetarian dish that’s easy to make. It’s perfect for a comforting meal, and it can be made in one pot. Here’s a simple recipe for a delicious Chickpea Curry:
Chickpea Curry Recipe
Ingredients:
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
- 1 can (14 oz) diced tomatoes (or 2 medium fresh tomatoes, chopped)
- 1 can (14 oz) coconut milk (full-fat or light)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon (optional)
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust for spice preference)
- 1/2 teaspoon smoked paprika (optional for extra depth)
- Salt and pepper to taste
- 1 cup vegetable broth or water
- 1-2 cups fresh spinach (optional for added greens)
- Fresh cilantro, chopped (for garnish)
- Cooked rice, quinoa, or naan (for serving)
Instructions:
1. Cook the Base:
- In a large pot or deep skillet, heat the olive oil (or coconut oil) over medium heat.
- Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
- Add the garlic and grated ginger, and cook for another 1-2 minutes, until fragrant.
2. Add the Spices:
- Stir in the cumin, coriander, turmeric, cinnamon (if using), garam masala, chili powder, and smoked paprika (if using). Cook for 1 minute to toast the spices and bring out their flavors.
3. Add Tomatoes and Chickpeas:
- Add the diced tomatoes (with their juices) and cook for 5-7 minutes, until the tomatoes start to break down and form a thick sauce.
- Add the chickpeas to the pot and stir well.
4. Simmer the Curry:
- Pour in the coconut milk and vegetable broth (or water). Stir to combine and bring the mixture to a simmer.
- Let the curry simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. If it gets too thick, add a little more broth or water to reach your desired consistency.
5. Add Greens (Optional):
- If you’re using spinach, stir it in during the last 5 minutes of cooking, allowing it to wilt into the curry.
6. Season and Serve:
- Taste the curry and adjust the seasoning with salt, pepper, or more chili powder if needed.
- Serve the chickpea curry over cooked rice, quinoa, or with warm naan bread.
- Garnish with fresh chopped cilantro for a burst of color and flavor.
Tips:
- Add Heat: If you like it spicier, feel free to add some fresh chopped chili peppers or a pinch of cayenne pepper.
- Vegan Option: This recipe is naturally vegan and gluten-free.
- Add Veggies: You can add other vegetables such as bell peppers, zucchini, or potatoes to make the curry even more hearty.
- Make Ahead: The curry tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.
This Chickpea Curry is rich, creamy, and full of bold spices—perfect for a cozy, satisfying meal. Enjoy!
