Recipe: At Home Chickpea Curry

Recipe: At Home Chickpea Curry Delicious, fresh and tasty.

Chickpea Curry. Blend to a smooth paste - add a drop of water or more oil, if needed. Taste and adjust the seasoning, adding more salt, honey, or Sriracha (or lime juice, if using.) Serve the curry over the rice. Made with convenient canned beans, this quick and healthy Indian recipe is an authentic chickpea curry that you can make in minutes.

This chickpea curry is loaded with pantry staples like coconut milk, canned chickpeas and curry powder.

The coconut milk gives this dish a bit of sweetness and the curry powder brings a little heat.

This chickpea curry recipe is by no means overly spicy.

You can have Chickpea Curry using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chickpea Curry

1. It’s 2 of cinnamon sticks.

2. It’s 4 of pepper corns.

3. Prepare 2 of cardamom pods, lightly crushed in a mortar.

4. It’s 3 of shallots, peeled and roughly chopped.

5. Prepare 1 of thumb sized piece of ginger root, peeled and finely chopped.

6. You need 4 of garlic cloves, peeled and crushed.

7. It’s 1 tsp of turmeric powder.

8. You need 1 of chili flakes.

9. It’s 1 tsp of garam masala.

10. Prepare 500 grams of canned chopped tomatoes.

11. Prepare 500 ml of water.

12. Prepare 2 can of chickpeas, drained (2×400g).

If you want to add a bit more heat add a drizzle of Sriracha sauce or crushed red pepper.

This chickpea curry is easy to make with a can of garbanzo beans—and gets finished off using a cooking tip Rach borrowed from her mom.

Rach's Tip: Swap in apricot preserves or orange marmalade for the chutney.

For more of Rach's favorite recipes you can make with a can of chickpeas.

Chickpea Curry step by step

1. Heat some oil in a pan. When the oil gets hot, stir in cinnamon, cardamom and pepper corns.

2. As soon as the spices start sizzling, add in the shallots. Fry for 1min on high heat.

3. Then add ginger, garlic and the rest of the spices (turmeric, chili and garam masala). Shallots should be nicely browned.

4. When garlic gets fragrant (30sec), add tomatoes and water. Bring to a boil, then add chickpeas.

5. Cover and cook on low for 15-20min, season with salt and serve over rice or quinoa. Enjoy and be careful not to eat the pepper corns, cinnamon sticks and cardamom pods!.

Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.

Why it's the best chickpea curry recipe.

This chickpea curry is made for weeknights.

At the same time, there are no shortcuts.

You'll saute real onion, garlic and fresh ginger, then add tomatoes, chickpeas and coconut milk to make a thick sauce.