Description
A flavorful and warming chickpea curry made with spices and served with rice or naan.
Ingredients
Scale
- 2 tablespoons oil (vegetable or coconut)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon ground cinnamon (optional)
- 1 (14 oz) can crushed tomatoes or 2 large tomatoes, chopped
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1/2 to 3/4 cup water
- Salt to taste
- Juice of half a lemon
- Fresh cilantro, chopped, for garnish
- Cooked basmati rice or naan, for serving
Instructions
- Heat oil in a heavy skillet over medium heat. Add onions and sauté for 8–10 minutes until golden brown.
- Add garlic and ginger, and cook for 1–2 minutes until fragrant.
- Stir in cumin, coriander, turmeric, paprika, cayenne (if using), garam masala, and cinnamon. Toast for 30–60 seconds.
- Add tomatoes and cook for 6–8 minutes until they form a thick paste.
- Mix in chickpeas and 1/2 to 3/4 cup water. Simmer uncovered for 15–20 minutes.
- Add salt to taste and squeeze in lemon juice. Stir well.
- Garnish with chopped cilantro and serve with rice or naan.
- Optional: Add a lemon wedge on the side for extra tang.
Notes
- This curry can be made ahead of time and tastes even better the next day.
- Adjust the spice levels to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg