Chickpea Curry
Craving a dish that’s both hearty and satisfying? Chickpea curry is a perfect choice! This colorful, aromatic dish brings together the earthy flavors of chickpeas and a blend of spices, all simmered to perfection. Ideal for a quick weeknight dinner or a cozy weekend meal, chickpea curry is not only delicious but also packed with nutrients. Let’s dive into this simple yet flavorful recipe that will surely become a favorite in your household.
Ingredients
- 1 can of chickpeas (15 oz), drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can of coconut milk (13.5 oz)
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 10 minutes, and cooking time is approximately 20 minutes.
Nutritional Value
Each serving (1 cup) of chickpea curry contains approximately 300 calories, 15g of protein, 10g of fat, and 45g of carbohydrates. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
- Heat a large pan over medium heat and add a splash of oil.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional minute.
- Add the curry powder, cumin, and turmeric, stirring to coat the onions.
- Pour in the coconut milk and bring to a gentle simmer.
- Add the rinsed chickpeas and stir well.
- Season with salt and pepper to taste.
- Let the curry simmer for about 15 minutes, stirring occasionally.
- Once thickened, remove from heat and let cool slightly.
- Serve hot, garnished with fresh cilantro.
Alternative Ingredients
You can substitute canned chickpeas with dried chickpeas; just soak and cook them beforehand. For a spicier dish, add chili powder or fresh chilies. If coconut milk isn’t available, use vegetable broth or yogurt for a different flavor profile.
Serving and Pairings
Chickpea curry pairs wonderfully with steamed basmati rice, quinoa, or naan bread. Consider serving it alongside a side salad or roasted vegetables for a complete meal.
Storage and Reheating
Store leftover chickpea curry in an airtight container in the refrigerator for up to 5 days. It can be reheated in the microwave or on the stovetop. Chickpea curry also freezes well; store it in freezer-safe containers for up to 3 months.
Cooking Mistakes
- Overcooking the chickpeas can make them mushy.
- Not seasoning adequately can result in bland flavors.
- Skipping the sauté step can lead to less aromatic flavors.
- Using too much coconut milk may overpower the spices.
- Forgetting to garnish can impact presentation and flavor.
Helpful Tips
- Use fresh spices for a more vibrant flavor.
- Taste as you go to adjust seasoning.
- Let it sit for a few minutes after cooking for flavors to meld.
- Experiment with additional vegetables for added nutrition.
FAQs
Can I make chickpea curry vegan?
Absolutely! This recipe is naturally vegan, as it uses plant-based ingredients.
How spicy is chickpea curry?
The spice level can be adjusted based on your preference. Use mild curry powder for less heat or add chilies for a kick.
Can I use frozen chickpeas?
Yes, you can use frozen chickpeas. Just thaw them before cooking for the best results.
What can I serve with chickpea curry?
Chickpea curry is delicious with rice, naan, or even over a baked potato for a twist!
How long does chickpea curry last in the fridge?
It can last up to 5 days in an airtight container in the refrigerator.
Conclusion
Chickpea curry is not only a quick and easy dish to prepare but also a wholesome and satisfying meal. With its rich flavors and creamy texture, it’s sure to please everyone at the table. Enjoy this delightful recipe and make it a staple in your culinary repertoire!
Chickpea Curry
Ingredients
- 1 can of chickpeas 15 oz, drained and rinsed
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tbsp ginger grated
- 1 can of coconut milk 13.5 oz
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat a large pan over medium heat and add a splash of oil.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional minute.
- Add the curry powder, cumin, and turmeric, stirring to coat the onions.
- Pour in the coconut milk and bring to a gentle simmer.
- Add the rinsed chickpeas and stir well.
- Season with salt and pepper to taste.
- Let the curry simmer for about 15 minutes, stirring occasionally.
- Once thickened, remove from heat and let cool slightly.
- Serve hot, garnished with fresh cilantro.