Curried Chickpeas
User Reviews
5
Curried Chickpeas
Description
Curried Chickpeas combine canned chickpeas with a sauce made from pureed tomato, silken tofu, garlic, and ginger, seasoned with curry powder and cinnamon. The onions are gently cooked until translucent and lightly charred, providing a flavorful base. Simmering the chickpeas in this mixture allows them to soften and absorb the blend of spices, resulting in a thick, aromatic curry with a smooth, creamy texture contributed by the tofu.
The dish can be served as a standalone stew or paired with staples like rice, pita, or naan to round out the meal. The optional garnishes of chopped cilantro and lime wedges bring fresh brightness that contrasts the warm spice.
For deeper flavor, sauté the garlic and ginger before blending the sauce, or add coconut milk with the tofu and tomatoes for extra creaminess. Leftovers benefit from resting overnight to intensify the taste, and cooking over low heat helps prevent sticking and burning.
Ingredients
- 1 tablespoon neutral oil
- 1 yellow onion diced
- 2 teaspoons curry powder or more to taste
- ½ teaspoon cinnamon
- 2 cups tomato sauce
- 4 garlic peeled, cloves
- 1-inch piece ginger peeled
- 2 chickpeas drained and rinsed, 15-ounce) canned
- 1 silken tofu soft, (12-ounce) box
- salt to taste
- black pepper to taste
- cilantro chopped for garnish (optional
- lime garnish (optional, wedges
Instructions
- Heat the oil in a large pan with a lid over medium heat.
- Add the onions and lower the heat to a medium-low. Cover with the lid and cook the onions until translucent, fragrant, and slightly charred. Mix occasionally to prevent burning.
- While the onions are cooking, to a blender, add the tomato sauce, garlic, ginger, and silken tofu. Blend for one minute. Set aside.
- Remove the lid from the pan and add the curry powder and cinnamon to the onions. Mix well and cook for 20 seconds.
- Add the tomato-tofu mixture and chickpeas to the pan. Turn the heat up to medium and bring to a light boil. Lower the heat to a simmer, cover with the lid, and cook for at least 20 minutes occasionally mixing to prevent it from sticking to the pan and burning. The longer it simmers, the more flavorful and softer the chickpeas get. Taste and add salt and pepper to taste.
- Serve and garnish with cilantro and a lime wedge if using.
Notes
- For richer flavor, sauté garlic and ginger before blending with tomatoes and tofu.
- You can omit oil by sautéing onions in vegetable broth instead.
- Enhance creaminess by adding coconut milk when blending or towards the end of simmering.
- Leftovers improve in flavor after resting overnight.
- Serve over rice or with pita or naan bread for a fuller meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Sodium | 1186mg | 49% |
| Potassium | 786mg | 17% |
| Fiber | 12g | 48% |
| Sugar | 6g | 12% |
| Vitamin A | 711IU | 14% |
| Vitamin C | 14mg | 16% |
| Calcium | 118mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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