.svg)
Sign Up for new Healthy Recipes
Ingredients
• 1 cup (200g) dried chickpeas, soaked overnight and drained
• 1 tablespoon (15ml) vegetable oil or coconut oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons (30ml) grated fresh ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1⁄2 teaspoon cayenne pepper (or to taste)
• 1 (14oz/400ml) can diced tomatoes
• 1 (14oz/400ml) can coconut milk
• 1 cup (240ml) vegetable broth or water
• 1 teaspoon salt (or to taste)
• 1⁄4 cup (10g) chopped fresh cilantro, for garnish
• Naan or basmati rice, for serving
Step 1:
Drain and rinse the soaked chickpeas.
Step 2:
In a large pot or Dutch oven, heat the vegetable or coconut oil over medium heat.
Step 3:
Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent.
Step 4:
Add the minced garlic and grated ginger. Cook for 1 minute, stirring frequently, until fragrant.
Step 5:
Stir in the ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for 1 minute to toast the spices.
Step 6:
Pour in the diced tomatoes with their juices, coconut milk, vegetable broth or water, and salt. Stir to combine.
Step 7:
Add the drained chickpeas to the pot and bring the mixture to a simmer.
Step 8:
Reduce heat to low, cover, and simmer for 45-50 minutes, stirring occasionally, until the chickpeas are very tender.
Step 9:
Taste and adjust seasoning with salt and cayenne pepper if needed.
Step 10:
Garnish with chopped fresh cilantro and serve hot with naan or basmati rice.
Description
The origins of chickpea curries can be traced back to the Indian subcontinent, where legumes have been a staple for centuries. This particular recipe, however, is a modern plant-based interpretation, reflecting the growing interest in sustainable and nutritious cuisine. Chickpeas, a powerhouse of plant-based protein, have been a culinary staple in the region for generations, renowned for their versatility and nourishing properties. This curry is a testament to the timeless appeal of simple, wholesome ingredients transformed into a flavor-packed dish through the artful use of spices and techniques passed down through generations.
Q: Can I use canned chickpeas instead of dried?
A: Yes, canned chickpeas can be used instead of dried. Drain and rinse them before adding to the curry, and reduce the cooking time accordingly.
Q: Is this curry spicy?
A: This curry has a moderate level of heat from the cayenne pepper. Adjust the amount to suit your desired spice level.
Q: Can I make this dish ahead of time?
A: Yes, this curry can be made ahead and reheated. The flavors may even deepen and improve over time.
• For a creamier texture, blend part of the cooked chickpeas before adding to the sauce.
• Substitute light coconut milk for full-fat to reduce calories and fat.
• Can use canned chickpeas instead of dried to save time.
• Add spinach or other greens for extra nutrition.
• This recipe is vegan, gluten-free, and nut-free.
Serve hot, garnished with fresh cilantro, with naan or basmati rice on the side.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Soak the dried chickpeas overnight to reduce cooking time. Prepare all ingredients before starting to cook.
- For a creamier texture, blend part of the cooked chickpeas before adding back to the curry.
- Add the spices to the hot oil to help release their flavors and aromas.
- Adjust the amount of cayenne pepper to suit your desired level of heat.
For a protein boost, add cooked chicken or shrimp. For a richer flavor, use coconut cream instead of coconut milk.
Pairs well with basmati rice, naan bread, or a crisp salad. For a beverage, try a mango lassi or Indian-style lemonade.
This dish can be enjoyed year-round, but the warming spices make it particularly suitable for cooler weather.
This recipe is vegan, gluten-free, and nut-free. However, it does contain coconut milk, so it may not be suitable for those with coconut allergies.
