Fragrant Chickpea Curry Dish (Printable version)

A fragrant and hearty blend of chickpeas, spices, tomato, and coconut infused for deep flavor.

# What You'll Need:

→ Legumes

01 - 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)

→ Aromatics

02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated

→ Vegetables

05 - 1 large tomato, diced (or 1 cup canned diced tomatoes)
06 - 1 green chili, finely chopped (optional)

→ Spices

07 - 2 tablespoons curry powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon turmeric
11 - 1/2 teaspoon paprika
12 - 1/4 teaspoon cayenne pepper (optional)
13 - Salt and black pepper, to taste

→ Liquids

14 - 1 cup coconut milk (full-fat or light)
15 - 1/2 cup water or vegetable broth

→ Garnish

16 - 2 tablespoons chopped fresh cilantro
17 - Lemon wedges, for serving

# Directions:

01 - Heat 2 tablespoons oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
02 - Add the garlic, ginger, and green chili, if using. Cook for 1 minute, stirring constantly.
03 - Stir in the diced tomato and cook until softened, approximately 3 minutes.
04 - Add curry powder, cumin, coriander, turmeric, paprika, cayenne pepper if desired, salt, and black pepper. Cook, stirring, for 1 to 2 minutes until fragrant.
05 - Add chickpeas, coconut milk, and water or vegetable broth. Stir thoroughly to combine.
06 - Bring to a gentle simmer, reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
07 - Taste and adjust seasoning as needed. If the consistency is too thick, add a small amount of water.
08 - Remove from heat and stir in chopped cilantro.
09 - Serve hot alongside rice or naan bread, garnished with additional cilantro and a squeeze of lemon.

# Expert advice:

01 -
  • It comes together in less than an hour, making it perfect for those nights when you want something homemade and comforting without the fuss
  • The coconut milk creates this silky, luxurious sauce that makes humble chickpeas feel absolutely indulgent
  • It's naturally vegan and gluten-free, so you can serve it to almost anyone without complicated modifications
  • The spice blend is forgiving and adjustable—dial it up or down based on your heat preference
02 -
  • Don't skip the step of sautéing the onion until it's translucent—this isn't about being fancy, it's about removing the raw, harsh taste and creating a sweet base that makes everything taste better
  • If your curry seems too thin after cooking, don't panic and don't add flour. Just simmer uncovered for another 5 minutes to let some liquid evaporate. It'll thicken beautifully without becoming gummy
  • Taste as you go. Spice preferences are incredibly personal, so add heat gradually rather than dumping in all the cayenne at once
03 -
  • If you use fresh tomatoes and they're not very flavorful, add a pinch of sugar to bring out their natural sweetness. This is especially true if you're cooking in winter when tomatoes are less vibrant
  • The secret to restaurant-quality depth is toasting your individual spices in the oil before adding the coconut milk. This step alone makes the difference between a good curry and an unforgettable one

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