Indian · Dinner
Chickpea Curry
Chickpeas simmered in a tomato-onion masala built on cumin, coriander, and garam masala with ginger and garlic, finished with a touch of cream for body. The curry is spooned over steamed basmati rice or scooped with flatbread, showing a thick, spiced gravy clinging to tender chickpeas.
$3
12 minsPrep
25 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
432Calories
16.8gProtein
20.4gFat
49.5gCarbs
10.6gSugar
16.1gFiber
580mgSodium
15mgChol
6.9gSat Fat
950mgPotassium
135mgCalcium
5.8mgIron
0mcgVitamin B12
14mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
spice-route
all-time-classics
vegan
Instructions
1
Prep
Measure the onion, garlic, ginger, chickpeas, spices and tomato before starting so cooking moves quickly once the pan is hot.
2
Heat
Warm the vegetable oil in a small saucepan over medium heat, add cumin seeds and cook 30 seconds until fragrant and sizzling.
3
Heat
Add onion and cook over medium heat 5–6 minutes, stirring often, until deep golden brown at the edges and very soft.
4
Heat
Stir in garlic and ginger and cook over medium heat 1 minute until fragrant and the raw smell disappears.
5
Heat
Add canned tomato, ground cumin, ground coriander, turmeric and chili powder and cook over medium-low heat 7 minutes, stirring occasionally, until oil separates at paste edges.
6
Heat
Stir in chickpeas, water, garam masala and a pinch of salt; cover and simmer over low heat 10 minutes until gravy thickens and coats chickpeas.
7
Heat
Stir in heavy cream and simmer over low heat 1 minute until glossy and fully combined.
8
Plate
Spoon the curry into a bowl and scatter cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz230g, about 1 1/3 cups chickpea-cooked
- 1/2 cup120g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 7 oz100g, a quarter of a 14.5 oz can canned tomato
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp cumin seed
- 2 tsp2 tsp cumin-ground
- 2 tsp2 tsp coriander-ground
- 1 tsp1 tsp garam-masala
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp chili-powder
- 1/2 cup120ml water
- 2 tbsp2 tbsp heavy cream
- 2 tbsp2 tbsp cilantro
- salt to taste
