Chickpea Curry
If you’re looking for a comforting and nutritious meal, chickpea curry is the perfect choice. Packed with protein and spices, this dish is not only delicious but also easy to prepare. Whether you’re a seasoned cook or a beginner, this recipe will guide you through creating a satisfying meal that can be enjoyed any day of the week.
Ingredients
– 1 can chickpeas (15 oz), drained and rinsed
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1-inch piece ginger, grated
– 1 can coconut milk (13.5 oz)
– 2 tablespoons curry powder
– 1 teaspoon cumin
– 1 teaspoon turmeric
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 10 minutes, and cooking time is about 20 minutes.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately:
– Calories: 280
– Protein: 10g
– Fat: 15g
– Carbohydrates: 30g
– Fiber: 8g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Heat olive oil in a large pan over medium heat.
2. Add chopped onion and sauté until translucent.
3. Stir in minced garlic and grated ginger, cooking for another minute.
4. Add curry powder, cumin, and turmeric, stirring to combine.
5. Pour in the coconut milk and bring to a simmer.
6. Add the drained chickpeas and mix well.
7. Simmer for 15 minutes, allowing flavors to meld.
8. Season with salt and pepper to taste.
9. Garnish with chopped cilantro before serving.
10. Serve hot with rice or naan.
Alternative Ingredients
You can substitute chickpeas with lentils or black beans for a different flavor profile. Coconut milk can be replaced with vegetable broth for a lighter option. Adjust spices according to your taste preferences.
Serving and Pairings
Chickpea curry pairs beautifully with basmati rice, quinoa, or warm naan bread. For a refreshing side, serve it with a cucumber salad or yogurt sauce.
Storage and Reheating
Store leftover chickpea curry in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. To reheat, simply warm it on the stovetop or microwave until heated through.
Cooking Mistakes
– Don’t skip the sautéing step; it enhances flavor.
– Avoid overcooking chickpeas; they should be tender but not mushy.
– Adjust spices gradually to avoid overpowering the dish.
– Taste as you go to get the seasoning just right.
– Make sure to use fresh spices for optimal flavor.
Helpful Tips
– Use fresh herbs for a burst of flavor.
– Experiment with different vegetables like spinach or bell peppers.
– Serve with a squeeze of lime for brightness.
– Prepare in advance to let flavors develop overnight.
FAQs
Can chickpea curry be made vegan?
Yes, chickpea curry is naturally vegan, especially when using coconut milk and plant-based ingredients.
What can I serve with chickpea curry?
Chickpea curry is delicious with rice, naan, or as part of a larger Indian meal with various dishes.
How can I make chickpea curry spicier?
Add fresh chili peppers or increase the amount of curry powder to your taste for more heat.
Is chickpea curry healthy?
Yes, it’s packed with protein, fiber, and healthy fats, making it a nutritious option for a balanced meal.
Can I use dried chickpeas instead?
Absolutely! Soak and cook them beforehand to use in this recipe for a heartier texture.
Conclusion
Chickpea curry is a versatile and flavorful dish that brings warmth to any table. With its rich spices and creamy texture, it’s sure to become a favorite in your household. Enjoy making this easy recipe and savor the delicious results!
Chickpea Curry
Ingredients
- 1 can chickpeas 15 oz, drained and rinsed
- 1 medium onion chopped
- 2 cloves garlic minced
- 1- inch piece ginger grated
- 1 can coconut milk 13.5 oz
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pan over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and grated ginger, cooking for another minute.
- Add curry powder, cumin, and turmeric, stirring to combine.
- Pour in the coconut milk and bring to a simmer.
- Add the drained chickpeas and mix well.
- Simmer for 15 minutes, allowing flavors to meld.
- Season with salt and pepper to taste.
- Garnish with chopped cilantro before serving.
- Serve hot with rice or naan.
