Recipe: Perfect Chickpeas Curry

Recipe: Perfect Chickpeas Curry Delicious, fresh and tasty.

Chickpeas Curry. Great Healthy homemade Recipes With Homemade Ingredients. Learn The Best Collection of Recipes & Dishes From Our Professional Chefs. Chickpeas are simmered in a fragrantly spiced curry sauce mixture and garnished with fresh cilantro.

If you want an additional vegetable, stir in some roasted cauliflower florets.

Serve with brown basmati rice or warm naan.

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

You can have Chickpeas Curry using 16 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chickpeas Curry

1. You need 200 gm of chickpeas.

2. It’s 1chopped of onion.

3. Prepare 1 chopped of tomato.

4. It’s 2 tbsp of oil.

5. It’s 1 of bay leaf.

6. You need 1 of cinnamon stick.

7. It’s 1/2 tsp of cumin seeds.

8. Prepare 2 tbsp of ginger garlic paste.

9. You need 1 tsp of red chilli powder.

10. It’s 1/2 tsp of turmeic powder.

11. It’s 1/2 tsp of cumin powder.

12. You need 1 tsp of coriander powder.

13. It’s To taste of salt.

14. It’s 1/2 tsp of garam masala powder.

15. Prepare 1/2 tsp of amchur powder (optional).

16. It’s 1/2 tsp of kasuri methi.

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.

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

This Chickpea Curry is a fast weeknight meal, featuring protein-packed chickpeas in a creamy curry base.

Chickpeas Curry instructions

1. Wash chickpeas thoroughly and soak for 8 hours or overnight..

2. Transfer the soaked chickpeas to a pressure cooker. Add 2 cups water and pressure cook the chickpeas for 2 whistles. Keep aside and allow the pressure to release by itself..

3. Heat oil in a pan. Add bay leaf, cinnamon, cumin seeds and saute till they turn aromat..

4. Add chopped onion and fry till golden brown. Add ginger garlic paste and saute till raw smell of garlic goes away. Now add chopped tomato and cook till soft. Next add red chilli powder, turmeic powder, cumin powder, coriander powder, salt and saute till oil starts to ooze out from the sides..

5. Now add cooked chickpeas and then the stock (chickpeas cooked water). If needed pour little more water to bring it to a consistency..

6. Bring it to a boil and simmer for about 5-6 minutes or until it reaches the desired consistency..

7. Next add garam masala powder, amchur powder (optional) and kasuri methi. Cover, turn off the flame and set aside until served..

8. Chickpeas Curry is ready to be served with puri/chapati/bhatura..

Adding a squeeze of lime, fresh basil, and a little sweetness create a delicious Thai-style flavor.

Leftovers (if there are any!) are especially flavorful!

The flavors have more time to mix together with the chickpeas, giving a bigger kick of flavor!

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.

Pour in the vegetable stock and stir to scrape up all the brown bits in the pan.