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Chickpeas, please!

The Easiest Chickpea Curry

A Pantry-Friendly Vegetarian Dinner
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 2 cans chickpeas 2 x 14 oz / 400 g, drained and rinsed
  • or 1 cup dried chickpeas soaked and cooked
  • 500 g tomato passata about 2 cups
  • 2 tbsp oil or ghee
  • 1 onion diced
  • 2 garlic cloves finely chopped
  • 1- inch (3 cm) piece fresh ginger, grated or 1 teaspoon ground ginger
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • salt to taste
  • 1 can coconut milk 13.5 oz / 400 ml
  • or 1/2 cup heavy cream optional
For Serving
  • cooked rice
  • fresh cilantro chopped

Method
 

If Using Dried Chickpeas
  1. Soak the chickpeas overnight in plenty of water.
  2. Drain, cover with fresh water, add 1 teaspoon salt, and cook until tender, about 40 minutes. Drain and set aside.
Make the Curry
  1. Dice the onion, finely chop the garlic, and grate the ginger.
  2. Heat the oil or ghee in a large pot over medium heat.
  3. Add the onion, ginger, cumin, coriander, turmeric, and chili powder. Cook for about 2 minutes, stirring frequently.
  4. Add the garlic and cook for another 1–2 minutes.
  5. Pour in the tomato passata and bring to a simmer.
  6. Cook for about 10 minutes, allowing the flavors to develop.
  7. Add the chickpeas and stir well.
  8. For a creamier, milder curry, stir in the coconut milk or heavy cream.
  9. Simmer for another 5 minutes.
  10. Season with salt to taste.
  11. Serve over rice and sprinkle with fresh cilantro.