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CHICKPEA CURRY

Chickpea curry in bowl with rice and cilantro garnish
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Bursting with Indian-inspired spices, creamy coconut milk, and hearty chickpeas, this dish strikes the perfect balance of taste and nutrition. Ready in under 30 minutes.

Ingredients

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  • 2 tablespoons coconut oil or olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon paprika (optional)
  • 1 can (14 oz) coconut milk, full-fat
  • 1 can (14 oz) diced tomatoes
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red chili flakes (optional)
  • Fresh cilantro, chopped for garnish
  • Lemon wedges for serving
  • Steamed rice or warm naan bread for serving

Instructions

  1. Heat oil in large skillet over medium heat. Add onion and cook 5 minutes, stirring occasionally, until translucent with golden edges.
  2. Add garlic and ginger. Stir constantly for 60 seconds until very fragrant, watching carefully to prevent burning.
  3. Add curry powder, cumin, coriander, turmeric, and paprika. Stir into onion mixture and toast 90 seconds to 2 minutes until darkened and intensely aromatic.
  4. Pour in diced tomatoes with juice. Cook 3-4 minutes, breaking up pieces, until thickened and oil separates from tomatoes.
  5. Pour in coconut milk and stir well. Bring to gentle simmer.
  6. Add drained chickpeas and stir until coated. Optional: lightly mash about one quarter of chickpeas against skillet side to thicken sauce naturally.
  7. Cover, reduce heat to low, and simmer 10 minutes, stirring once or twice. Chickpeas will absorb flavors and sauce will reduce to coating consistency.
  8. Remove lid and taste. Add salt, pepper, or chili flakes as needed. Squeeze lemon juice to brighten flavors if needed.
  9. Serve hot over rice or with naan. Garnish with cilantro and provide lemon wedges on side.

Notes

  • Full-fat coconut milk creates richest, creamiest sauce. Light coconut milk produces thinner curry.
  • Toast spices in oil for 90 seconds to 2 minutes to unlock deeper flavors.
  • Fire-roasted tomatoes add subtle smokiness if available.
  • Fresh ginger makes noticeable difference compared to dried. Grate on microplane for finest texture.
  • Curry tastes better the next day as flavors develop.
  • Lightly mash some chickpeas to naturally thicken sauce.

Nutrition

Find it online: https://www.benefitiany.com/chickpea-curry/