Ingredients:
- 2 cans (15 oz each) chickpeas, drained and rinsed (or about 3 cups cooked chickpeas)
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated or finely minced
- 1-2 green chilies, finely chopped (adjust according to heat preference)
- 2 large tomatoes, finely chopped (or 1 can 14.5 oz diced tomatoes)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 teaspoon paprika (optional, for color)
- 1 can (13.5 oz) coconut milk (full-fat for creamier consistency)
- Salt to taste
- Fresh cilantro (coriander leaves), chopped for garnish
- Lemon or lime wedges, for serving
Procedure:
- Preparation: Ensure all your ingredients are prepped and ready. Drain and rinse the chickpeas if using canned, chop the onion, mince the garlic, grate the ginger, and chop the tomatoes.
- Sauté Aromatics: In a large pot or deep skillet, heat the vegetable oil or ghee over medium heat. Add the chopped onions and sauté until they become translucent, about 5-6 minutes.
- Add Garlic, Ginger, and Chilies: Add the minced garlic, grated ginger, and chopped green chilies to the pot. Sauté for another 1-2 minutes until fragrant, stirring continuously to prevent burning.
- Spices: Add the ground cumin, ground coriander, turmeric powder, red chili powder, paprika (if using), and garam masala to the pot. Stir well to combine with the onion-garlic-ginger mixture, allowing the spices to toast for about 1 minute.
- Tomatoes: Add the finely chopped tomatoes to the pot, stirring well to combine. Cook the mixture until the tomatoes soften and break down, forming a thick gravy-like consistency, about 5-7 minutes.
- Chickpeas: Add the drained and rinsed chickpeas to the pot, stirring well to coat them with the spice mixture and tomato gravy.
- Coconut Milk: Pour in the coconut milk, stirring well to combine and create a creamy curry base.
- Simmer: Reduce the heat to low and let the chickpea curry simmer for 15-20 minutes, allowing the flavors to meld together and the chickpeas to absorb the delicious spices. Stir occasionally to prevent sticking and ensure even cooking.
- Season: Taste the chickpea curry and adjust the salt and spice levels according to your preference. If you prefer a thinner consistency, you can add a splash of water or vegetable broth.
- Garnish and Serve: Once the chickpea curry reaches your desired consistency and flavor, remove it from heat. Garnish with freshly chopped cilantro (coriander leaves). Serve the chickpea curry hot with steamed rice, naan bread, or your favorite Indian bread. Accompany with lemon or lime wedges for an extra burst of freshness.
- Enjoy: Dive into this flavorful Chickpea Curry, savoring the rich spices, creamy coconut milk, and hearty chickpeas. Leftovers can be refrigerated and reheated, allowing the flavors to develop even further for future meals!
This Chickpea Curry recipe offers a delightful blend of spices and textures, making it a comforting and satisfying dish suitable for vegetarians and meat-lovers alike. Adjust the spice levels and ingredients according to your preference and enjoy this flavorful curry!
