Chickpea Curry
About this recipe
Chickpea Curry is a delicious and hearty dish that brings together a blend of spices and aromatics for a creamy, satisfying meal. This version is quick to prepare, making it a perfect weeknight dinner option that doesn't skimp on flavor.
In this recipe, chickpeas are simmered with fresh ingredients and spices, creating a rich and comforting curry. The addition of coconut milk gives it a velvety texture, while greens like Swiss chard add a nutritious touch.
Ingredient notes
- Use half a 14 oz can of diced tomatoes if fresh Roma tomatoes are not available.
- Adjust the number of Serrano peppers based on your heat preference.
Tips from Rainbow Plant Life’s video
- Toast the cumin and coriander seeds in oil to bloom their flavors before adding other ingredients.
- If using a stainless steel pan, heat it dry for a couple of minutes before adding oil to prevent sticking.
Good to know
- How long does it take to make this chickpea curry?
- The total time to make this chickpea curry is about 30 minutes.
- What can I use instead of fresh curry leaves?
- Fresh curry leaves are optional; you can skip them if you don't have them.
No life story here — the video and the recipe are the whole point. All credit to Rainbow Plant Life: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Finely dice a large onion.
- 2
Mince six garlic cloves.
- 3
Grate a two-inch knob of ginger.
- 4
Dice two to three Serrano peppers, adjusting for heat preference.
- 5
Cut two Roma tomatoes finely or use half a 14 oz can of diced tomatoes.
- 6
Toast one heaping teaspoon of cumin seeds and two teaspoons of coriander seeds in two tablespoons of avocado oil over medium-high heat for a few minutes until aromatic.
- 7
Add about 15 fresh curry leaves to the pan and sauté for 20 seconds until they sputter.
- 8
Add the diced onions and a pinch of salt, cooking for about five minutes until they start to color.
- 9
Add the minced garlic, grated ginger, and diced Serrano peppers to the pan and sauté until fragrant.
- 10
Stir in two tablespoons of tomato paste and the ground spices: one teaspoon of ground coriander, one and a half teaspoons of curry powder, half a teaspoon of ground cinnamon, a quarter teaspoon of turmeric, and half a teaspoon of freshly grated nutmeg. Stir vigorously to prevent burning.
- 11
Add a splash of water to deglaze the pan, then add the finely chopped tomatoes and cook for about five minutes until softened.
- 12
Drain and rinse the canned chickpeas, then add them to the pan, tossing to coat with the spices.
- 13
Pour in one can of coconut milk and half a cup of water, stirring to combine.
- 14
Cover and simmer for 15 to 20 minutes, adjusting seasoning with salt, black pepper, and half a teaspoon of coconut sugar to balance flavors.
- 15
Add greens like Swiss chard towards the end of cooking, allowing them to wilt before serving.
Heads up — we had to guess a little:
- The quantity of greens is inferred as 'to taste' since the exact amount was not specified.
Credit where it’s due: this recipe was transcribed from Rainbow Plant Life’s original video on YouTube. Follow them there — it’s their dish.
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