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Introduction
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.
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.
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.
