Indian · Dinner
Chickpea Curry
Chickpeas simmer in a tomato-onion masala built on cumin, turmeric, coriander and garam masala, finished with coconut milk for body. Tamari replaces regular soy sauce, keeping the dish gluten-free. The curry is ladled over basmati rice with a scatter of cilantro. A weekday plate rooted in North Indian home cooking.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
438Calories
15.1gProtein
17.2gFat
56.8gCarbs
8.9gSugar
13gFiber
923mgSodium
0mgChol
6.8gSat Fat
885mgPotassium
128mgCalcium
5.1mgIron
0mcgVitamin B12
15mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Mango Lassi
international
vegetarian
gluten-free
high-fiber
low-calorie
gluten-free
Instructions
1
Prep
Chop the onion, mince the garlic, grate the ginger, and drain the chickpeas, keeping everything within reach next to the stovetop.
2
Heat the vegetable oil in a small saucepan over medium heat. Add the cumin seeds and fry for about 30 seconds until they sizzle and darken slightly.
3
Add the onion, garlic and ginger to the pan and cook over medium heat for 5 minutes, stirring occasionally, until the onion softens and turns golden at the edges.
4
Stir the turmeric, coriander, chili powder and half the garam masala into the pan and cook over medium-low heat for 1 minute until fragrant and the spices darken.
5
Add the canned tomatoes and cook over medium heat for 6 to 8 minutes, stirring occasionally, until the mixture thickens and oil separates at the pan edges.
6
Stir in the chickpeas, tamari and water, then simmer uncovered over medium-low heat for 8 minutes until the sauce coats the back of a spoon.
7
Stir in the coconut milk and remaining garam masala, season with salt to taste, and warm through over low heat for 1 minute until glossy.
8
Plate
Spoon the curry over the cooked basmati rice on a plate and scatter the cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cooked chickpeas
- 1/2 cup120g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 1 cup240g canned-tomatoes
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp turmeric-ground
- 2 tsp2 tsp coriander-ground
- 1 tsp1 tsp garam-masala
- 1/2 tsp1/2 tsp chili-powder
- 2 tbsp2 tbsp vegetable-oil
- 4 tbsp60ml coconut-milk
- 4 tbsp60ml water
- 2 tbsp2 tbsp soy-sauce-tamari
- 2 tbsp2 tbsp cilantro
- 1 cup180g basmati-rice-cooked
- salt to taste
