Chickpea curry is an easy and healthy dinner idea. It will not take more than 30 minutes to make and the ingredients required are easily found. The recipe includes an amazing blend of spices and a creamy tomato sauce. It is packed with lots of flavor and protein. You will love it and it is so easy that you would want to make it often.
You can add some fresh spinach at the end and add some greens to your meal without changing the savory flavors. Chickpeas will add proteins to your meal. You could also use coconut milk to add a creamy texture.
Chickpea Curry Ingredients
The kitchenware and ingredients required are simple and you would already have most of them in your kitchen. The cooking enthusiasts could regularly check out food items and various add-ons available, like in ALDI this offer week. It helps identify some good recipe additions at special pricing.
You can have coconut oil or olive oil, yellow onion (but red or white would also work) and fresh ginger and garlic to add flavor. Mince the garlic and peel/grate the ginger. You could make fire-roasted tomatoes or look for canned-roasted tomatoes at the grocery store.
Look for yellow curry powder in the spice aisle and use one tablespoon to get a mild curry flavor. If you love to have a stronger flavor, feel free to add more.
You can have garam masala powder. This is a mix of spices and seeds like cardamom, cumin, coriander, nutmeg, cinnamon, cloves, bay leaves, peppercorns, and mace. You could find this at the grocery store. Ground turmeric will add a nice warmth to this chickpea curry. Needless to say, salt and pepper. You can use cayenne pepper to make the curry a little spicy.
The main ingredient: chickpeas. You can look for canned chickpeas at the grocery store to keep things easy and simple. It is important to rinse the chickpeas and then drain them before you add them to your curry. Stir some canned coconut milk (one cup is enough) and make your curry extra creamy and rich. In the end, you can add fresh spinach as you want and add some good, healthy greens to your curry.
You can serve this yummy chickpea curry with basmati, jasmine, white or brown rice. Quinoa would also be fine. If you are not a big fan of rice, get some Nan bread and heat before serving it on the side. It would work perfectly if you want to soak up the sauce.
How to Make Chickpea Curry
As we have already mentioned above, this chickpea curry recipe is easy and very simple. You can make the curry in just 30 minutes if you have everything in front of you. Use a cast iron pan or a skillet. Make sure it is big enough to hold all of the chickpeas, cream, and sauce.
First of all, quickly fry the onions until tender. Then add the garlic and the ginger. The smell of fresh ginger is amazing. Add the fire-roasted tomatoes and then all of the spices. Add the chickpeas and pour in the coconut milk. Please keep it in the low flame for ten minutes as you wait for the flavors to come to life. This should also thicken up the sauce a little. You can then add some spinach leaves and cook for a few minutes until the spinach leaves are wilted. Feel free to taste and adjust seasonings if you think you need to. The chickpea curry is now ready and you can serve it while it’s warm with rice and/or Nan bread.
How to Store
You would fall in love with this simple and easy chickpea curry because you can store it. The curry will taste really well even when stored in the refrigerator and you could have some on hand to whip out for dinners, lunches, or whenever you want to have some.
Store your leftover chickpea curry in a sealed container. You could store it in the refrigerator for six days or in the freezer for up to three months.