The chickpea curry is a spicy and creamy dish with an irresistible aroma. For this recipe, you will need to use chickpeas that have been previously soaked and boiled, or alternatively, you can use canned ones. Then the chickpeas will be cooked in a pan with spices and coconut milk. Perfect to serve at the table with basmati rice or chapati (common Indian bread), this chickpea curry is a healthy and complete meal.
Also try:
Potato Curry
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
Ingredients
- 7 oz cooked, boiled chickpeas
- 7 oz coconut milk (in can)
- 1 tablespoon curry
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1.75 oz tomato paste (or tomato passata)
- 1 clove garlic
- Half onion
- to taste extra virgin olive oil
- to taste salt
Steps
To make the chickpea curry, pour a drizzle of oil, the minced garlic, and minced onion into a pan. Cook over low heat.
When the onion is softened, add all the spices, stir, and cook for another minute.
Add the tomato paste and a tablespoon of hot water to dissolve the tomato.
Pour in the coconut milk, stir, and continue cooking over low heat. Finally, add the chickpeas and cook with a lid for 20 minutes, stirring occasionally. If it gets too dry, add water as needed.
The chickpea curry will be ready when a creamy sauce has formed. Adjust the salt at the end of cooking.
Serve with basmati rice and enjoy!
If you make one of my recipes, share it using the hashtag #ricettedilibellula.
