Chickpea Curry
Chickpea curry is a delightful vegetarian dish that’s rich in flavor and packed with nutrients. This easy-to-make recipe combines tender chickpeas with aromatic spices and a creamy sauce, making it a comforting meal for any occasion. Serve it over rice or with naan for a complete experience that will satisfy your taste buds and nourish your body.
Ingredients
– 2 cups canned chickpeas, rinsed and drained
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1 can (14 oz) coconut milk
– 2 tablespoons curry powder
– 1 teaspoon cumin
– 1 teaspoon turmeric
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 10 minutes, and cooking time is approximately 20 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 250 calories, 10g protein, 30g carbohydrates, 12g fat, and 8g fiber. This nutritional information is based on one serving.
Step-by-Step Cooking Process
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and grated ginger; cook for 1 minute.
- Add curry powder, cumin, and turmeric; stir to combine.
- Pour in the coconut milk and bring to a simmer.
- Add the rinsed chickpeas and stir well.
- Season with salt and pepper to taste.
- Let the curry simmer for about 10-15 minutes.
- Garnish with fresh cilantro before serving.
- Serve hot with rice or naan.
Alternative Ingredients
You can substitute coconut milk with vegetable broth for a lighter version. Also, feel free to add vegetables like spinach or bell peppers for extra nutrition.
Serving and Pairings
Chickpea curry pairs wonderfully with basmati rice, quinoa, or warm naan. You can also serve it with a side salad for a refreshing contrast.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pot over low heat, adding a splash of water if needed. This dish can be frozen for up to 2 months.
Cooking Mistakes
- Using dried chickpeas without soaking them overnight.
- Not cooking the spices long enough to develop flavor.
- Skipping the salt, which enhances the overall taste.
- Overcooking the curry, which can thicken it too much.
- Using low-quality coconut milk.
Helpful Tips
- Use freshly grated ginger for a more robust flavor.
- Adjust the spice levels according to your preference.
- Serve with lime wedges to add freshness.
- Experiment with different herbs for garnish.
FAQs
Can I use dried chickpeas instead of canned?
Yes, you can, but you’ll need to soak them overnight and cook them separately before adding to the curry.
Is chickpea curry spicy?
The spice level can be adjusted based on your taste. You can reduce or omit the spices for a milder flavor.
Can I make this dish vegan?
Yes, this recipe is naturally vegan as it uses coconut milk and no animal products.
What can I add for extra protein?
You can add tofu or serve the curry with a side of quinoa for additional protein.
How long can I store chickpea curry?
Chickpea curry can be stored in the fridge for up to 3 days or frozen for up to 2 months.
Conclusion
Chickpea curry is a versatile, flavorful dish that is easy to prepare and packed with nutrients. Whether you’re a seasoned cook or a beginner, this recipe will delight your taste buds and leave you feeling satisfied. Enjoy it with your favorite sides for a hearty meal!
Chickpea Curry
Ingredients
- 2 cups canned chickpeas rinsed and drained
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 1 can 14 oz coconut milk
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and grated ginger; cook for 1 minute.
- Add curry powder, cumin, and turmeric; stir to combine.
- Pour in the coconut milk and bring to a simmer.
- Add the rinsed chickpeas and stir well.
- Season with salt and pepper to taste.
- Let the curry simmer for about 10-15 minutes.
- Garnish with fresh cilantro before serving.
- Serve hot with rice or naan.
