Classic recipe of the chickpea curry as a hearty and flavorful dish that’s rich in spices and packed with protein. This vegetarian curry is perfect as a main dish or as a side, offering a warm, comforting meal that’s easy to prepare.
Cooking time:
40 minutes
Ingredients:
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp ground paprika
1 tsp garam masala
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
1 cup vegetable broth
salt, to taste
fresh cilantro, chopped (for garnish)
cooked rice or naan (for serving)
Recipe:
Heat the olive oil in a large pan over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and grated ginger, and sauté for another 2 minutes until fragrant.
Stir in the ground cumin, coriander, turmeric, paprika, and garam masala. Cook for 1 minute, stirring constantly, to toast the spices.
Add the chickpeas, diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
Bring the mixture to a simmer and cook for 20-25 minutes, allowing the flavors to meld and the curry to thicken.
Season with salt to taste.
Garnish with fresh cilantro and serve with cooked rice or naan.
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