Spicy Chickpea Curry (Printable View)
Tender chickpeas in a rich, spiced tomato sauce with aromatic herbs and warming spices.
# Ingredient List:
→ Legumes
01 - 2 cans (14 oz each) chickpeas, drained and rinsed
→ Vegetables
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 green chili, finely chopped (adjust to taste)
06 - 1 can (14 oz) diced tomatoes
→ Spices
07 - 2 tbsp vegetable oil
08 - 2 tsp ground cumin
09 - 2 tsp ground coriander
10 - 1 tsp turmeric powder
11 - 1½ tsp garam masala
12 - 1 tsp smoked paprika
13 - ½ tsp cayenne pepper (optional, for extra heat)
14 - 1 tsp salt, or to taste
→ Liquids
15 - ¾ cup coconut milk
16 - ⅓ cup water
→ Garnish
17 - Fresh cilantro, chopped
18 - Lemon wedges
# How to Make It:
01 - Heat vegetable oil in a large saucepan over medium heat. Add the chopped onion and sauté for 5 to 6 minutes until soft and golden.
02 - Stir in minced garlic, grated ginger, and chopped green chili. Cook for 2 minutes until fragrant.
03 - Add ground cumin, ground coriander, turmeric powder, garam masala, smoked paprika, and optional cayenne pepper. Stir constantly and cook for 1 minute to release aromas.
04 - Pour in diced tomatoes and cook for 5 minutes to slightly thicken the sauce.
05 - Add drained chickpeas, coconut milk, water, and salt. Stir well and bring to a gentle simmer.
06 - Cover the saucepan and let the curry simmer for 15 to 20 minutes, stirring occasionally, until thickened and flavorful.
07 - Taste and modify salt or spice levels as desired.
08 - Sprinkle with chopped cilantro and serve immediately with lemon wedges alongside steamed basmati rice or naan bread.
# Expert Suggestions:
01 -
- It's a vibrant dish that tastes like you spent hours in the kitchen when it takes less than an hour.
- The balance of spices feels like a secret handshake among friends who love bold flavors.
02 -
- Don't skip rinsing canned chickpeas; it really clears out extra starch and prevents gumminess.
- Adding spices when the oil is hot unlocks their full aroma and flavor which changes everything in the final taste.
03 -
- Toast your whole spices before grinding to boost their flavor intensity.
- Use coconut milk with no added sugar or additives for the purest taste and creaminess.