Deliciously Spiced Chickpea Curry: A Vegan Delight

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Chickpea Curry Recipe

Chickpea curry is a delicious and nutritious dish that's popular in many cuisines, particularly in Indian and Middle Eastern kitchens. It's a versatile dish that can be enjoyed with rice, naan, or on its own. Here’s a detailed recipe for a classic chickpea curry.

Ingredients

For the Curry:

  • 2 cans (15 ounces each) of chickpeas, drained and rinsed
  • 2 tablespoons vegetable oil or ghee
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 2 medium tomatoes, finely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • 1 cup coconut milk or 1 cup water (for a lighter version)
  • Fresh cilantro leaves, chopped, for garnish
  • Juice of half a lemon

Optional:

  • 1 teaspoon amchur (dried mango powder) for a tangy flavor
  • 1 green chili, finely chopped, for extra heat

Instructions

  1. Prepare the Chickpeas:

    • If using canned chickpeas, drain and rinse them well. If using dried chickpeas, soak them overnight in water, then cook until tender.

  2. Cook the Aromatics:

    • Heat the oil or ghee in a large pan over medium heat. Add the cumin seeds, mustard seeds, bay leaf, and cinnamon stick. Sauté for about 1 minute until the seeds start to splutter and the spices become fragrant.

  3. Add the Onions, Garlic, and Ginger:

    • Add the chopped onions to the pan. Cook until they turn golden brown, stirring frequently. This should take about 5-7 minutes.
    • Add the minced garlic and grated ginger. Cook for another 1-2 minutes, until the raw smell disappears.

  4. Incorporate the Tomatoes and Spices:

    • Add the chopped tomatoes to the pan. Cook until they break down and become soft, about 5 minutes.
    • Add the ground coriander, ground cumin, turmeric powder, garam masala, red chili powder, ground black pepper, and salt. Stir well to combine. Cook for another 2-3 minutes, allowing the spices to blend and the oil to separate slightly from the tomato mixture.

  5. Simmer the Curry:

    • Add the chickpeas to the pan and mix them well with the spice-tomato mixture.
    • Pour in the coconut milk or water, stirring to combine. Bring the mixture to a gentle simmer.
    • Reduce the heat to low and let the curry cook for about 15-20 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking. If the curry becomes too thick, add a bit more water.

  6. Finishing Touches:

    • If using, add the amchur powder and chopped green chili. Stir to incorporate.
    • Taste the curry and adjust the seasoning as needed.
    • Squeeze in the lemon juice and stir well.

  7. Garnish and Serve:

    • Remove the bay leaf and cinnamon stick before serving.
    • Garnish the curry with fresh cilantro leaves.
    • Serve hot with steamed rice, naan, or your favorite flatbread.

Tips and Variations

  • Creaminess: For a richer curry, add a splash of heavy cream or a dollop of yogurt just before serving.
  • Vegetables: Add diced potatoes, spinach, or bell peppers for extra nutrition and texture.
  • Protein: For added protein, mix in some paneer or tofu cubes.
  • Storage: This curry can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months.

Enjoy your homemade chickpea curry, a hearty and flavorful dish that's sure to become a family favourite!



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