Spicy Chickpea Curry

local_grocery_store Ingredients

• 2 cans Canned chickpeas, drained and rinsed
• 1 Onion, finely chopped
• 3 Garlic cloves, minced
• 1-inch piece Ginger, grated
• 2 Tomatoes, chopped
• 1 cup Coconut milk, full fat
• 2 teaspoons Curry powder
• 1 teaspoon Cumin powder
• 1/2 teaspoon Turmeric powder
• 1/4 teaspoon Cayenne pepper, optional
• to taste Salt
• for garnish Fresh cilantro, chopped
• for serving Cooked rice or naan bread

restaurant_menu Method

1. 1.Heat oil in a large pan over medium heat.
2. 2.Add the chopped onion and cook until translucent.
3. 3.Add the minced garlic and grated ginger, and cook for another minute.
4. 4.Add the chopped tomatoes, curry powder, cumin powder, turmeric powder, cayenne pepper (if using), and salt. Cook for 5 minutes, until the tomatoes soften.
5. 5.Add the drained and rinsed chickpeas to the pan and stir well to coat them with the spices.
6. 6.Pour in the coconut milk and bring the mixture to a simmer. Let it cook for 10-15 minutes, until the flavors meld together and the sauce thickens slightly.
7. 7.Taste and adjust the seasoning if needed.
8. 8.Serve the spicy chickpea curry over cooked rice or with warm naan bread.
9. 9.Garnish with fresh cilantro and enjoy!

lightbulb_outline Tips

• chevron_rightFor a milder curry, reduce the amount of cayenne pepper or omit it altogether.
• chevron_rightFeel free to add your favorite vegetables, such as spinach or bell peppers, to the curry for added nutrition and flavor.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• chevron_rightThis recipe can easily be doubled or halved to suit your needs.