Description
Chickpea Curry
Chickpea Curry is a hearty, flavorful dish that’s quick and perfect for weeknights. It has been enjoyed around the world for its simple ingredients and rich taste. Using canned chickpeas, tomatoes, and an aromatic blend of spices, this dish delivers a satisfying, healthy meal without spending hours in the kitchen. Plus, it’s naturally vegan and gluten-free, making it an inclusive choice for any dinner table. Serve it with rice or naan to complete your comforting, wholesome experience!
1 tbsp cooking oil
1 onion, diced
2 cloves garlic, finely chopped
1 tsp fresh ginger, chopped
4 whole dried cloves
2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp cayenne pepper
1 can (400g) chickpeas, drained
1 can (400g) chopped tomatoes
½ cup vegetable stock
1 cup fresh spinach
Directions:
1. Heat oil over medium heat, add onion, cook until soft.
2. Stir in garlic, ginger, and spices. Cook 1 min.
3. Add chickpeas, tomatoes, stock. Simmer 10 min.
4. Stir in spinach. Garnish with cilantro.
Prep Time: 5 mins
Kcal: 115 per serving
Step-by-Step Guide
1. Prep the Aromatics: Finely dice one onion, chop two cloves of garlic, and mince one teaspoon of fresh ginger. Having these ready ensures they cook evenly.
2. Bloom the Spices: In a large pot or deep skillet, heat one tablespoon of oil over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent. Then, add the garlic, ginger, and all the dried spices (cloves, turmeric, cumin, coriander, cinnamon, cayenne). Stir constantly for about 60 seconds until fragrant. This step unlocks the oils in the spices, building a deep flavor base.
3. Build the Curry: Add the drained can of chickpeas, the can of chopped tomatoes (with their juices), and the half cup of vegetable stock. Stir well to combine, scraping up any bits stuck to the bottom of the pan.
4. Simmer: Bring the mixture to a gentle simmer. Reduce the heat slightly, cover, and let it cook for 10 minutes. This allows the flavors to meld and the sauce to thicken slightly.
5. Finish with Greens: Uncover the pot and stir in one cup of fresh spinach. Cook for just 1-2 more minutes until the spinach is wilted. Remove the whole cloves if you can find them, then garnish with fresh cilantro.
Serving Suggestions
This versatile curry pairs beautifully with several sides. For a classic experience, serve it over a bed of fluffy basmati rice or with warm, buttery naan bread to scoop up the sauce. For a lighter option, try it with quinoa or a simple side salad. A dollop of vegan yogurt or a squeeze of fresh lime juice on top adds a lovely creamy or tangy finish.
How-to Summary
Sauté onion, then garlic, ginger, and spices. Add chickpeas, tomatoes, and stock, then simmer for 10 minutes. Finish by wilting spinach into the hot curry. Serve with rice or bread.
Frequently Asked Questions
Can I use dried chickpeas instead of canned? Yes, but they require advance preparation. Soak 1/2 cup of dried chickpeas overnight, then boil until tender (about 1-1.5 hours) before adding them to the curry in step 3.
How can I make this curry creamier? Stir in 1/4 cup of coconut milk or cashew cream during the last few minutes of simmering. This adds richness and a smoother texture.
Is it possible to make this in a slow cooker? Absolutely. Sauté the onion, garlic, ginger, and spices as in steps 1-2, then transfer everything to a slow cooker. Add the remaining ingredients (except spinach) and cook on low for 6-8 hours. Stir in spinach before serving.
How do I store and reheat leftovers? Store cooled curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if it has thickened too much.
What can I substitute for spinach? Kale, Swiss chard, or even frozen peas work well. For heartier greens like kale, add them a few minutes earlier to ensure they become tender.
Common Mistakes to Avoid
- Not Blooming the Spices: Adding spices directly to the liquid without toasting them first results in a flat, gritty flavor. Always cook them briefly with the aromatics.
- Overcooking the Spinach: Add the spinach at the very end. Cooking it for too long makes it mushy and drains its vibrant color.
- Using Old Spices: Ground spices lose potency over time. For the best flavor, ensure your cumin, coriander, etc., are no more than a year old.
- Skimping on Simmer Time: The 10-minute simmer is crucial for the flavors to develop and the sauce to reduce to the right consistency. Don’t rush it.
Conclusion
This Chickpea Curry is more than just a quick weeknight meal; it’s a testament to how simple, wholesome ingredients can create something deeply satisfying and flavorful. By following the detailed steps and avoiding common pitfalls, you’ll master a versatile, healthy dish that caters to various diets and preferences. It’s a perfect foundation for culinary experimentation, so make it your own and enjoy the comforting results.