Vegetarian Chickpea Curry

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Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 2 cups cooked chickpeas (or 1 can, drained and rinsed)
  • 1 can (14 ounces) diced tomatoes
  • 1 can (14 ounces) coconut milk
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Directions:

  1. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
  2. Add the minced garlic and grated ginger to the skillet and cook for another 2 minutes, stirring frequently.
  3. Stir in the curry powder, ground cumin, ground turmeric, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
  4. Add the cooked chickpeas, diced tomatoes, and coconut milk to the skillet. Stir well to combine.
  5. Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
  6. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Serving Tips

  • Serve the vegetarian chickpea curry hot over cooked rice or quinoa for a satisfying meal.
  • Garnish with additional fresh cilantro and a squeeze of lime juice for extra flavor.

Storage Tips:

  • Store any leftover curry in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.

Pairing suggestions

  • Pair this vegetarian chickpea curry with naan bread or roti for a complete and satisfying meal.
  • Serve alongside a crisp green salad or roasted vegetables for added freshness and texture.

Nutritional Information (per serving):

  • Calories: 320 kcal
  • Fat: 22g
  • Carbohydrates: 28g
  • Fiber: 6g
  • Protein: 7g

Variations

  • For a protein boost, add cooked tofu, tempeh, or lentils to the curry.
  • Stir in a handful of fresh spinach or kale during the last few minutes of cooking for added nutrition.
  • Customize the spice level by adjusting the amount of cayenne pepper or adding chopped fresh chili peppers.

Conclusion

This vegetarian chickpea curry is a flavorful and comforting dish that’s perfect for busy weeknights or lazy weekends. With simple ingredients and easy preparation, it’s a recipe that’s sure to become a favorite in your household. Enjoy the creamy coconut sauce infused with aromatic spices, and feel free to customize it to suit your taste preferences. Whether you’re a curry aficionado or new to Indian-inspired cuisine, this dish is guaranteed to satisfy your cravings for something warm, hearty, and delicious.

FAQs

  • Can I use dried chickpeas instead of canned?
  • Yes, you can use dried chickpeas that have been soaked and cooked according to package instructions. Just be sure to adjust the cooking time accordingly.
  • Is this recipe vegan-friendly?
  • Yes, this vegetarian chickpea curry is naturally vegan as it does not contain any animal products. It’s also gluten-free and dairy-free, making it suitable for a wide range of dietary preferences.
  • Can I freeze leftovers?
  • Yes, you can freeze leftover curry in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.