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Chickpea Curry
- Yield: 4 servings
- Prep Time: 15min
- Cooking Time: 15min
- Total Time: 30min
Ingredients
| Crushed Canned Tomatoes | 400g |
| Coconut Milk | 200mL |
| Chickpea (Canned or Cooked) | 400g (strained) |
| Yellow Onion | 1 large |
| Carrot | 2 medium |
| Garlic | 2 cloves |
| Ginger | 1 thumb |
| Whole Cumin | 1 tsp |
| Whole Coriander Seeds | 1 tsp |
| Turmeric Powder | 1.5 tsp |
| Cayenne Pepper Flakes | 1 tsp |
| Olive Oil | 2 tbsp |
| Salt | to taste |
| Fresh Coriander Leaves | to garnish |
Instructions
- Start by peeling and dicing your onion and carrot.
- Peel and finely chop the garlic and ginger. Set aside the prepped veggies.
- Add some olive oil to a saucepan and set over medium-low heat.
- Lightly crush your whole cumin and coriander seeds and add them to the pan. Gently fry them for a few minutes, making sure to keep the temperature low or medium-low.
- Add your turmeric, then the onion and turn up the heat to medium. Once the onion are golden, add the ginger and garlic.
- Add the carrot in, and cook everything for a few minutes before adding the canned tomatoes and coconut milk.
- Salt to taste and let simmer for 5 minutes, adding a little bit of water if necessary and stirring occasionally.
- Drain the chickpeas and add them to the curry, stirring to combine. Add the cayenne pepper and let heat for another minute before removing from the heat.
- Serve with rice and fresh coriander leaves as garnish.
- Enjoy!
Tip !
Whole spices may burn when fried at high temperatures, so be careful!
The chickpeas are added at the end, otherwise they overcook and get mushy. Do not add them too early.
This dish is easy and delicious, give it a try!