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Indian-Style Cheakpea Curry

Chickpeas and slowly simmered in a fragrant mix of garlic, tomatoes, onions, and warming spices.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course dinner, lunch
Cuisine Indian
Servings 2

Equipment

  • 1 Small Teflon

Ingredients
  

  • 1 can chickpeas (about 450g), drained and rinsed
  • 1 tbsp curry powder
  • 1 tbsp coriander powder
  • 1 tsp turmeric
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 1 inch ginger, chopped
  • 2 tbsp oil
  • tbsp tomato paste
  • 1 cup coconut milk
  • Salt and sugar, to taste
  • Fresh coriander leaves, for garnish
  • Steamed rice or parathas, to serve

Instructions
 

  • In a warm pan, add oil. Toss in the onion, then allow to soften for a few minutes. Stir in the ginger and garlic. Cook just until fragrant—don’t let them brown too much.
  • Sprinkle the curry powder, coriander, turmeric, chili, and cumin. For 30 seconds or so, continue to stir just enough to blend everything.
  • Spoon in the tomato paste, stir it through, then pour in the coconut milk. Give everything a good mix and let it bubble gently for 3–4 minutes.
  • Add the chickpeas. Season with a bit of salt and a small pinch of sugar. Let it simmer for about 5 minutes, stirring now and then.
  • Scoop over hot rice or next to a warm paratha. Finish with fresh coriander.
Keyword Indian-Style Chickpea Curry