Chickpea Curry
A deeply flavorful and aromatic chickpea stew simmered in a spiced tomato gravy, topped with fresh red onion and cilantro.
Free, no account needed.
Did you cook it? Add your photo
So it lives in your cookbook with your story, not mine.
Add my photo
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
-
1In a large pan, sauté minced garlic and onions until translucent and fragrant.
-
2Stir in the turmeric and curry spices, letting them bloom in the oil for a minute.
-
3Add the tomatoes and chickpeas, then let it simmer gently until the flavors meld together and the sauce thickens.
-
4Ladle the curry into bowls and garnish with the red onion rings and fresh cilantro.
-
5Serve with warm bread on the side and a fresh lime wedge to squeeze over the top.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account