Cooked - Chickpea Curry Recipe

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chickpea Curry Recipe

6.0

4 cups chickpeas ((canned or cooked. Drain before adding to recipe))

1 tsp coconut oil ((or any neutral oil of choice))

1 tsp cumin seeds

2 sprigs curry leaves

1 medium onion ((finely diced))

1 tbsp ginger garlic paste ((or crush together 4 pieces garlic and a 1-inch knob of ginger))

2 medium tomatoes ((finely diced))

½ tsp turmeric

1 tsp paprika

½ tsp cayenne

1½ cups water (or vegetable stock)

1 cup full fat coconut milk

¼ cup cilantro ((chopped))

Salt to taste

1 tsp cumin seeds

1 tbsp coriander seeds

1 tsp fennel seeds

½ tsp fenugreek seeds or methi seeds ((fenugreek seeds))

2 pods green cardamom pods

½ inch cinnamon stick

Place all ingredients for the spice mix in a spice grinder or blender. Blend to a fine powder and set aside.
Heat the oil in a saute pan or saucepan. Add cumin seeds. When they sputter, add the onions, curry leaves and ginger garlic paste.
Add ½ teaspoon salt and saute, over medium heat until onions turn translucent.
Add the tomatoes, paprika, cayenne, turmeric, and the blended spice mix.
Cook over medium heat, stirring frequently, until the tomatoes darken and most of the liquid has evaporated.
Add the chickpeas and salt and stir well to mix. Add 1½ cups of water or vegetable stock.
Bring the chickpea curry to a boil, turn down the heat, and simmer for another 10 minutes. Add the coconut milk and let it warm through.
Check salt and add more if needed. Garnish with chopped fresh cilantro and serve hot..

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 37 weeks ago

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