Chickpea Curry
Dive into the heart of Indian cuisine with our Scrumptious Chickpea Curry recipe! Perfect for vegetarians and spice lovers, this dish packs a flavorful punch with its rich blend of spices and hearty chickpeas. Easy to make, customizable, and brimming with health benefits, it's an ideal choice for a comforting dinner. Discover how to master this Chana Masala at home, and bring an authentic taste of India to your table. Click through for the full recipe and transform your meals with this protein-rich, vegan-friendly delight!
Equipment
- Large Pot or Deep Skillet: For cooking the curry. A non-stick or heavy-bottomed pan works well to prevent sticking.
- Lid for the Pot/Skillet: To simmer the curry.
- Cutting Board: For chopping vegetables and herbs.
- Chef's Knife: For dicing onions, mincing garlic, and chopping other ingredients.
- Grater or Microplane: For grating ginger.
- Measuring Spoons and Cups: To measure out spices and liquids accurately.
- Mixing Spoon or Spatula: Preferably wooden or silicone for stirring the curry without scratching your cookware.
- Can Opener: If you're using canned chickpeas.
- Blender or Food Processor (optional): If you prefer to puree your tomatoes or make a cashew cream for added richness.
- Pressure Cooker or Instant Pot (optional): If you're cooking dried chickpeas from scratch. This speeds up the cooking process significantly.
- Colander or Strainer: To drain and rinse canned chickpeas or to drain cooked chickpeas if you boiled them separately.
- Juicer or Lemon Squeezer (optional): For extracting lemon juice easily.
- Mortar and Pestle or Spice Grinder (optional): If you're using whole spices and prefer to grind them fresh.
- Serving Bowls or Plates: For serving the finished dish.
- Ladle: For serving the curry.
Ingredients
- 2 Cups Dried chickpeas (or 3 cans, drained and rinsed)
- 2 Tbsp Olive oil or coconut oil
- 1 Large onion, finely chopped
- 3 Garlic cloves, minced
- 1 Inch Ginger, grated
- 1-2 Green chilies, finely chopped (adjust for heat)
- 1 Tsp Cumin seeds
- 2 Tomatoes, pureed
- 1 Tsp Coriander powder
- 1 Tsp Turmeric powder
- 1 Tsp Garam masala
- 1/2 Tsp Red chili powder (or to taste)
- Salt to taste
- 2 Cups Water or as needed
- Juice of 1 lemon
- Fresh cilantro for garnish
Instructions
- Prepare the Chickpeas:If you're using dried chickpeas, cook them in a pressure cooker with enough water until they're soft but not mushy. If using canned, simply rinse and drain.
- Start with Tempering:Heat the oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Aromatic Base:Add the chopped onions, sauté until golden brown. This caramelization is key for flavor depth.
- Spice It Up:Stir in the garlic, ginger, and green chilies. Cook for another minute until the raw smell disappears.
- Tomato Tango:Add the tomato puree, coriander powder, turmeric, red chili powder, and salt. Cook this mixture until the oil starts to separate from the sides, which indicates the spices are well-cooked.
- Chickpeas Join the Party:Add the chickpeas to this masala mix. Stir well to coat the chickpeas with the spices.
- Simmer to Perfection:Pour in the water, bring to a boil, then simmer on low heat for about 20-30 minutes. This helps the flavors to meld together beautifully.
- Finishing Touches:Sprinkle garam masala and squeeze in the lemon juice. Adjust salt if necessary.
- Garnish and Serve:Top with fresh cilantro. Serve hot with rice, naan, or your favorite bread.