Description
Discover our vibrant Spicy Chickpea Curry recipe featuring hearty chickpeas, bold spices & authentic Indian flavors. Perfect vegan dish!
Ingredients
Scale
- 2 cans chickpeas (drained and rinsed or about 3 cups cooked chickpeas)
- 1 large onion (finely chopped)
- 3 garlic cloves (minced)
- 1– inch piece ginger (grated)
- 2 tomatoes (diced (or 1 can diced tomatoes))
- 1–2 green chilies (slit (adjust to taste))
- 1 can coconut milk (or water for a lighter version)
- 2 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 tsp red chili powder (adjust to taste)
- Salt to taste
- 2 tbsp oil
- Fresh cilantro for garnish
- Optional: Additional vegetables (spinach, bell peppers, carrots)
Instructions
- Prepare the Aromatics:
- Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle.
- Sauté: Add chopped onions and cook until golden brown. Stir in garlic, ginger, and green chilies; cook for 1 minute until fragrant.
- Develop the Base: Add diced tomatoes and cook until they soften and break down into a thick sauce.
Spice It Up:
- Mix in turmeric, coriander, cumin, and red chili powder. Stir well to combine.
- Add Chickpeas and Vegetables: Incorporate the chickpeas and any additional vegetables, ensuring they are fully coated with the spice mixture.
- Mix in turmeric, coriander, cumin, and red chili powder. Stir well to combine.
Simmer:
- Pour in coconut milk (or water) and bring the mixture to a simmer. Cover and cook for 15-20 minutes to allow the flavors to meld.
- Pour in coconut milk (or water) and bring the mixture to a simmer. Cover and cook for 15-20 minutes to allow the flavors to meld.
Final Touches:
- Stir in garam masala, adjust salt and spices as needed, and simmer for an additional 2 minutes.
- Stir in garam masala, adjust salt and spices as needed, and simmer for an additional 2 minutes.
Garnish and Serve:
- Garnish with fresh cilantro. Serve hot with rice, naan, or your favorite side dish.
- Garnish with fresh cilantro. Serve hot with rice, naan, or your favorite side dish.
Prepare the Aromatics:
- Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle.
Sauté:
- Add chopped onions and cook until golden brown. Stir in garlic, ginger, and green chilies; cook for 1 minute until fragrant.
Develop the Base:
- Add diced tomatoes and cook until they soften and break down into a thick sauce.
Add Chickpeas and Vegetables:
- Incorporate the chickpeas and any additional vegetables, ensuring they are fully coated with the spice mixture.
Notes
If using dried chickpeas, soak them overnight and cook until soft before using.
Adjust the heat by varying the number of green chilies to suit your taste.
For a thicker curry, simmer the dish uncovered; add extra coconut milk or water for a thinner consistency.
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain the texture.
Consider adding extra vegetables such as spinach or bell peppers to boost the nutritional value.
Stir the curry occasionally during simmering to ensure even distribution of spices and flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Calories: 350