Chickpea Curry
A flavorful and easy homemade chickpea curry that is packed with spices and perfect for family dinners.
Ingredients
Main Ingredients
- 2 cans cans of chickpeas, rinsed and drained
- 1 can (14 oz) can of coconut milk
- 1 medium onion, chopped
- 2 cloves cloves of garlic, minced
- 1 inch piece of ginger, grated
- 1 can (14 oz) can of diced tomatoes
Spices and Seasoning
- 2 tablespoons of curry powder
- 1 teaspoon of cumin
- 1 teaspoon of turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- In a large pot, heat a splash of oil over medium heat.
- Add the onion and sauté until it's translucent, about 5 minutes.
- Then, add garlic and ginger, and cook for another minute until fragrant.
Cooking
- Stir in the curry powder, cumin, and turmeric, allowing the spices to bloom for about 30 seconds.
- Pour in the diced tomatoes and let their juices mingle with the spices.
- Add the chickpeas, stirring to coat them in the fragrant mixture.
- Stir in the coconut milk, and let the mixture simmer on low heat for about 20 minutes.
Finishing Touches
- Taste and season with salt and pepper as needed.
- Once it's ready, serve your chickpea curry hot, garnished with fresh cilantro.
Notes
Serve with steamed rice, quinoa, or warm naan. Add red chili flakes for extra heat. Leftover ingredients can be mixed in for added flavor. Store leftovers in an airtight container for up to 4-5 days, or freeze for up to 3 months.