Chickpea Curry
User Reviews
5
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Prep Time
4 mins
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Cook Time
16 mins
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Total Time
20 mins
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Servings
4
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Calories
115 kcal
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Course
Main Course, Dinner
Chickpea Curry
Description
This Chickpea Curry starts by gently cooking diced onions until soft to develop sweetness without browning, forming a flavorful base. Garlic, ginger, and whole cloves are added along with ground turmeric, cumin, coriander, cinnamon, and cayenne pepper, briefly cooked to release their aromas and meld the spices.
Drained chickpeas and canned tomatoes provide body and acidity, while vegetable stock adjusts consistency. The mixture simmers to combine flavors and thicken the sauce. Fresh spinach added toward the end softens into the curry, contributing color and a mild leafiness. A final garnish of chopped fresh coriander adds a bright herbal note.
This curry pairs well with steamed kale, rice, or naan bread to complement its rich flavors and provide balance. Spice levels can be adjusted by varying the cayenne amount or substituting garam masala for the individual spices.
Freezing is possible, and leftovers keep safely refrigerated for several days. Using any canned tomato variety works for convenience.
Ingredients
- 1 tablespoons neutral cooking oil or coconut oil, generic cooking oil
- 1 onion diced
- 2 cloves garlic finely chopped
- 1 teaspoon ginger finely chopped, fresh
- 4 whole dried cloves
- 2 teaspoon Turmeric ground
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper or to taste
- Pinch salt
- 1 oz chickpeas aka garbanzo beans) drained, 400 g canned
- 1 oz chopped tomatoes or whole peeled, plum or crushed tomatoes, 400g can
- ½ cup vegetable stock (100ml)
- 1 cup spinach fresh
- Coriander handful, chopped, fresh, aka cilantro
Instructions
- In a large saute or frying pan, heat oil in a large frying pan over medium heat, then add the onions and cook for 5 minutes until soft but not browned.
- Stir in the garlic, ginger, cloves, turmeric, cumin, coriander, cinnamon, and cayenne, then cook, stirring constantly, for 1 minute.
- Stir in the drained chickpeas, canned tomatoes and the vegetable stock/broth. Bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Serve sprinkled with chopped fresh coriander/cilantro. I like it with steamed kale and rice or naan bread.
Notes
- Cook onions slowly until fully soft for better flavor development without browning.
- This curry freezes well for up to 3 months and can be refrigerated for up to 3 days.
- Any variety of canned tomatoes (plum, whole peeled, crushed) in 400g cans works equally well.
- To adjust spice level, omit or reduce cayenne for mild flavor, or increase for heat.
- Additional greens like wilted kale or spinach can be added before serving or stirred in at the end for extra nutrition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 163mg | 54% |
| Sodium | 120mg | 5% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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