Chickpea Curry
A deeply flavorful and aromatic chickpea stew simmered in a spiced tomato gravy, topped with fresh red onion and cilantro.
40 min
Easy
India
3 servings
The story behind
I remember making this for the first time on a total whim because I only had a can of chickpeas and some old spices in the pantry. I was shocked at how professional it tasted! It’s inspired by the classic Indian Chana Masala, which is basically the king of plant-based comfort food. Now, it's my go-to dinner when I want something spicy and filling but healthy at the same time. I love eating this while it's steaming hot, dipping some crispy bread into the thick sauce. A cold ginger ale or a refreshing cucumber water goes amazingly well with it. Whether it's for a quick lunch or a cozy dinner, it never fails to satisfy.
Instructions
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1In a large pan, sauté minced garlic and onions until translucent and fragrant.
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2Stir in the turmeric and curry spices, letting them bloom in the oil for a minute.
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3Add the tomatoes and chickpeas, then let it simmer gently until the flavors meld together and the sauce thickens.
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4Ladle the curry into bowls and garnish with the red onion rings and fresh cilantro.
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5Serve with warm bread on the side and a fresh lime wedge to squeeze over the top.
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