Chickpea Curry
Servings: 4 people
- 1 tablespoon (1 tablespoon) olive oil
- 1 large (1 large) onion finely chopped
- 3 cloves (3 cloves) garlic grated
- 1 inch (2½ cm) ginger grated
- 2 teaspoons (2 teaspoons) curry powder
- 1 teaspoon (1 teaspoon) ground coriander
- 1 teaspoon (1 teaspoon) ground cumin
- 1 teaspoon (1 teaspoon) turmeric powder
- ¼ teaspoon (¼ teaspoon) red pepper flakes
- 3 cans (15 ounces each) (720 grams) chickpeas or 4½ cups cooked chickpeas
- 2 cups (500 grams) vegetable stock add more if you want a thinner curry
- 1 can (15 ounces) (400 grams) crushed tomatoes
- 1 can (14 ounces) (400 grams) coconut milk sub 1 cup heavy cream or half-and-half
- 4 cups (100 grams) spinach optional
- 1 teaspoon (1 teaspoon) salt
- 2 twists (2 twists) black pepper
- 1 teaspoon (1 teaspoon) garam masala
- 2 teaspoons (2 teaspoons) sugar optional, to balance the spices
Serve it with
- 1 squeeze of (1 squeeze of) lemon or lime + fresh cilantro
- 4 servings (4 portions) basmati rice or naan or paratha
- 4 dollops (4 dollops) raita or Greek yogurt, or tadka
- Heat 1 tablespoon olive oil in a large skillet or Dutch oven. Add 1 large onion (chopped) and sauté on medium-low heat for 4 minutes, stirring often.Add 3 cloves garlic, 1 inch ginger (both grated), 2 teaspoons curry powder, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon turmeric powder, and ¼ teaspoon red pepper flakes.Stir and sauté for another minute to toast the spices. If the pan gets dry, add two tablespoons of broth.
- Add 3 cans (15 ounces each) chickpeas drained from their liquid and stir them in the spices for one minute.Stir in 2 cups vegetable stock, 1 can (15 ounces) crushed tomatoes, and 1 can (14 ounces) coconut milk. Season with 1 teaspoon salt and 2 twists black pepper.
- Simmer on medium heat for about 20 minutes until you reach your desired consistency. Stir occasionally.Add 4 cups spinach and cook for two more minutes or until they wilt. Finally, stir in 1 teaspoon garam masala, then taste and adjust for salt. You might want to add 2 teaspoons sugar to balance the spices.
- You can serve chickpea curry with brown or basmati rice, naan, or roti.For toppings, we recommend a squeeze of lemon or lime juice, fresh cilantro or finely sliced scallions, and a dollop of Greek-style yogurt.
SUBSTITUTIONS
- Chickpeas: Swap with red lentils or yellow lentils.
- Spinach: Replace with vegetables like pumpkin, potato, cauliflower, sweet potato, or eggplant.
- Olive oil: Sub coconut oil, mustard oil, or any neutral vegetable oil.
- Spices: Most are available at your local store or online, and they last for years. Common substitutes:
- Red pepper flakes → chili powder, cayenne pepper, or sliced red chili.
- Garam masala → optional, or swap with 1/8 teaspoon cinnamon.
- Add extra Indian spices: curry leaves, kasuri methi (fenugreek), mustard seeds, or a tiny pinch of hing (asafoetida).
- Tomatoes: Use diced tomatoes or tomato puree instead of crushed tomatoes. For fresh, dice ripe vine tomatoes and cook with spices for 5 minutes before adding chickpeas.
- Vegetable broth: Substitute with water if needed.
- Coconut milk: Swap with light coconut milk, heavy cream, or half-and-half.
- Sugar: Optional, use white, brown, palm, or coconut sugar.
- Sauté your aromatics well – Take your time with the onion, garlic, and ginger. Let them soften and caramelize a little; it builds a deep, flavorful base.
- Toast your spices – Add your ground spices to the pan and stir for about a minute. Toasting them in oil brings out their full aroma and richness.
- Use full-fat coconut milk, heavy cream, or half-and-half – For a rich, creamy texture and a luxurious mouthfeel. Light coconut milk works too, but the texture won’t be as creamy.
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight or gently in the microwave.
- Reheat: Warm on the stovetop or in the microwave with a splash of water to loosen the sauce.
