Chickpea curry is a spiced, flavorful dish. It can be prepared quickly, so it’s perfect as a last-minute dinner. The base is a sauté enriched with spices such as curry, turmeric and ground ginger, to which coconut milk, tomato sauce and chickpeas are then added. A nutritious and tasty dish, to be served with boiled rice, preferably Basmati or Jasmine, or with naan bread.
If you enjoy Indian dishes, or generally spiced dishes, chickpea curry is definitely for you!
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- Difficulty: Easy
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Indian
Ingredients
- 2 scallions
- 2 cloves garlic
- 3 tbsp extra virgin olive oil
- 2 tsp curry powder
- 1/2 tsp turmeric powder
- 1/2 tsp ground ginger
- 7 fl oz (about 3/4 cup) coconut milk
- 2 tbsp tomato sauce
- 9 oz (about 1 1/2 cups) canned chickpeas (drained weight)
- 1 tsp miso
- 2 tbsp lemon juice
- to taste salt
- to taste pepper
- to serve rice (cooked)
- to serve lemon
Steps
To prepare the chickpea curry, peel and finely chop the white part of the scallions and the garlic. Slice the green part of the scallions and set it aside.
Heat a pan with the extra virgin olive oil and add the white scallion and garlic to sauté for a couple of minutes, stirring. Then add the curry powder, turmeric and ground ginger and toast for about 30 seconds. Pour in the coconut milk and tomato sauce, stir and bring to a boil.
Cover with a lid and let simmer gently for about 5 minutes. Add half a glass of water, the drained chickpeas and the miso. Stir and cook for another 15 minutes or so, stirring occasionally and adding more water if it gets too dry.
Finally add the lemon juice and adjust salt and pepper to taste.
Serve your chickpea curry with boiled rice, or alternatively with naan bread. Also put the sliced green part of the scallions and lemon wedges on the table so that anyone who wants can add them directly to their plate.
