Chickpea curry | Plant-Bases
Chickpea curry is a delightful, plant-based dish packed with flavor and nutrition. It’s a comforting meal that is easy to prepare and perfect for any occasion. The combination of chickpeas and spices creates a hearty and satisfying experience that can please everyone at the table.
Why make this recipe
Chickpea curry is not only delicious but also incredibly nutritious. Chickpeas are a great source of protein and fiber, making this dish filling and healthy. It’s also a quick recipe, ideal for busy weeknights. Plus, you can customize it by adding your favorite vegetables or adjusting the spices to suit your taste. Plant-based eating is beneficial for both health and the environment, making this recipe a fantastic choice.
How to make Chickpea curry
Ingredients:
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 can (14 ounces) coconut milk
- 1 can (14 ounces) diced tomatoes
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
Directions:
- Heat the olive oil in a large pan over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Stir in the minced garlic, curry powder, and cumin. Cook for another minute until fragrant.
- Add the chickpeas, coconut milk, and diced tomatoes to the pan. Stir well to combine.
- Bring the mixture to a gentle simmer. Cook for 15-20 minutes, letting the flavors meld together.
- Season with salt and pepper to taste.
- If desired, garnish with fresh cilantro before serving.
How to serve Chickpea curry
Chickpea curry is best served warm. You can pair it with steamed rice, quinoa, or a piece of warm naan bread. Adding a side of fresh salad or steamed vegetables can make the meal even more wholesome.
How to store Chickpea curry
Store any leftover chickpea curry in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. To reheat, simply warm it in a pot over low heat or in the microwave until heated through.
Tips to make Chickpea curry
- Adjust the spices to your liking. If you prefer a spicier dish, add some chili powder or fresh chilies.
- For extra nutrition, toss in some spinach, kale, or bell peppers while the curry simmers.
- Allow the curry to sit for a while before serving; this can enhance the flavors.
Variation
You can easily customize chickpea curry. Try using different vegetables like zucchini, carrots, or sweet potatoes. You can also substitute coconut milk with almond milk or vegetable broth for a lighter version.
FAQs
Can I use dried chickpeas instead of canned?
Yes, you can. Just soak the dried chickpeas overnight and cook them until tender before adding them to the curry.
Is chickpea curry gluten-free?
Yes, chickpea curry is naturally gluten-free, making it suitable for people with gluten sensitivities.
Can I freeze chickpea curry?
Yes, chickpea curry freezes well. Just let it cool completely, then transfer to a freezer-safe container. It can be stored for up to three months. Thaw in the refrigerator before reheating.
Chickpea Curry
Ingredients
Main ingredients
- 1 can chickpeas, drained and rinsed 15 ounces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 can coconut milk 14 ounces
- 1 can diced tomatoes 14 ounces
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
Instructions
Cooking
- Heat the olive oil in a large pan over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Stir in the minced garlic, curry powder, and cumin. Cook for another minute until fragrant.
- Add the chickpeas, coconut milk, and diced tomatoes to the pan. Stir well to combine.
- Bring the mixture to a gentle simmer. Cook for 15-20 minutes, letting the flavors meld together.
- Season with salt and pepper to taste.
- If desired, garnish with fresh cilantro before serving.
