Chickpeas Curry
Dive into the heartwarming flavors of this classic Chickpeas Curry recipe, a vibrant and wholesome vegetarian dish that pairs perfectly with fluffy rice or warm flatbreads. Packed with protein-rich canned chickpeas, aromatic spices like garam masala, cumin, and coriander, and fresh garnishes of cilantro and zesty lemon juice, this curry is a harmonious blend of bold and comforting flavors. Sautéed onions, garlic, ginger, and tomatoes create a rich base for the curry, while the addition of green chili offers a subtle kick. With just 15 minutes of prep time, this simple yet flavorful recipe is a go-to for busy weeknights or relaxed family dinners. Perfect for those seeking a healthy, plant-based meal, this Chickpeas Curry promises to satisfy every craving for something hearty, nutritious, and irresistibly delicious.
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Recipe Information
Ingredients
- 2 cups canned chickpeas
- 1 large, finely chopped onion
- 2 medium, chopped tomatoes
- 3 minced garlic cloves
- 1 inch piece, grated ginger
- 1 sliced green chili
- 2 tablespoons cooking oil
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon or to taste salt
- 1.5 cups water
- 2 tablespoons, chopped fresh cilantro
- 1 tablespoon lemon juice
Instructions
Heat the oil in a large pan over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the chopped onion and sauté until they turn golden brown, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and sliced green chili. Cook for another 1-2 minutes until fragrant.
Add the chopped tomatoes and cook until they soften and the oil starts to separate, about 4-5 minutes.
Mix in the coriander powder, cumin powder, turmeric powder, garam masala, red chili powder, and salt. Cook for 1-2 minutes to develop the flavors.
Add the canned chickpeas (drained and rinsed) and mix well with the spices.
Pour in the water and bring the mixture to a simmer. Cover the pan and let it cook for 15-20 minutes to allow the flavors to meld.
Stir occasionally and adjust the water level if the curry gets too thick.
Once the curry reaches your desired consistency, remove it from heat.
Stir in the lemon juice and garnish with fresh cilantro before serving.
Serve hot with rice or your choice of bread.
Nutrition Facts
Calories |
891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3814 mg | 166% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 29.6 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2148 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
