Chickpea curry is a delightful dish that combines the earthiness of chickpeas with aromatic spices and creamy coconut milk. This vegan-friendly meal is not only packed with protein but also bursting with flavor. Perfect for those busy weeknights or when you’re craving something comforting yet healthy. Let’s dive into the ingredients and the cooking process to create this wholesome dish.
Ingredients
- 2 cups canned chickpeas, drained and rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (400ml) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 10 minutes, and cooking time is around 20 minutes.
Nutritional Value
Each serving (1 cup) of chickpea curry contains approximately:
– Calories: 320
– Protein: 12g
– Fat: 16g
– Carbohydrates: 36g
– Fiber: 10g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
- Heat olive oil in a large pan over medium heat.
- Add the chopped onions and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional minute.
- Sprinkle in the curry powder, cumin, and turmeric, sautéing for another minute.
- Add the drained chickpeas, stirring to coat them in the spices.
- Pour in the coconut milk, bringing the mixture to a gentle simmer.
- Season with salt and pepper to taste.
- Let the curry cook for 15 minutes, allowing flavors to meld.
- Adjust seasoning if needed, adding more spices or salt.
- Serve hot, garnished with fresh cilantro.
Alternative Ingredients
If you don’t have coconut milk, you can substitute it with vegetable broth and a splash of almond milk for creaminess. You can also replace chickpeas with lentils or black beans for a different texture.
Serving and Pairings
Chickpea curry pairs wonderfully with steamed rice, quinoa, or warm naan bread. It can also be accompanied by a side of fresh salad or yogurt to balance the spices.
Storage and Reheating
Store leftover chickpea curry in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop or in the microwave. This dish can also be frozen for up to 3 months; just thaw and reheat before serving.
Cooking Mistakes
- Overcooking the chickpeas can make them mushy.
- Not seasoning enough during cooking can result in bland flavors.
- Skipping the sautéing step can lead to less depth in flavor.
- Using low-quality spices may diminish the overall taste.
- Not allowing the curry to simmer can prevent flavors from developing.
Helpful Tips
- Use fresh spices for the best flavor.
- Adjust the spice levels by adding chili powder for heat.
- Let the curry sit for a few hours for even better flavor.
- Add vegetables like spinach or bell peppers for added nutrition.
FAQs
Can I make chickpea curry in advance?
Yes, chickpea curry can be made in advance and stored in the refrigerator. The flavors often improve after sitting for a day, making it a great meal prep option.
Is chickpea curry vegan?
Yes, this chickpea curry recipe is entirely vegan, relying on plant-based ingredients for a healthy meal.
What can I serve with chickpea curry?
Chickpea curry is delicious with rice, naan, or a side of fresh salad. You can also serve it with yogurt for a cooling effect.
Can I freeze chickpea curry?
Yes, chickpea curry can be frozen. Just store it in an airtight container, and it will last up to 3 months in the freezer.
How long does chickpea curry last in the fridge?
Chickpea curry will keep in the refrigerator for up to 4 days when stored properly in an airtight container.
Conclusion
Chickpea curry is a delightful and healthy dish that is easy to prepare and packed with flavor. Whether you’re serving it for a family dinner or meal prepping for the week, this recipe is sure to satisfy. Enjoy the rich spices and creamy texture that makes this dish a favorite among many!
Chickpea Curry
Ingredients
- 2 cups canned chickpeas drained and rinsed
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1- inch piece of ginger grated
- 1 can 400ml coconut milk
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pan over medium heat.
- Add the chopped onions and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional minute.
- Sprinkle in the curry powder, cumin, and turmeric, sautéing for another minute.
- Add the drained chickpeas, stirring to coat them in the spices.
- Pour in the coconut milk, bringing the mixture to a gentle simmer.
- Season with salt and pepper to taste.
- Let the curry cook for 15 minutes, allowing flavors to meld.
- Adjust seasoning if needed, adding more spices or salt.
- Serve hot, garnished with fresh cilantro.
