Quick Chickpea Curry
This Indian-inspired chickpea curry recipe is incredibly easy to make in less than 30 minutes and simmered in the most delicious lemon-ginger coconut curry sauce.
Servings: 4 -6 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion diced
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon fine sea salt
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- cayenne and freshly-ground black pepper to taste
- 2 (15-ounce) cans chickpeas rinsed and drained
- 1 (15-ounce) can coconut milk
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 large handful fresh baby spinach
- 1 tablespoon freshly-squeezed lemon juice plus extra lemon wedges for serving
- chopped fresh cilantro for topping
Instructions
- Sauté veggies. Heat oil in a large stockpot or sauté pan over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic, grated ginger, garam masala, salt, cumin, turmeric, a pinch of cayenne, and a few twists of black pepper and sauté for 2 minutes, stirring frequently.
- Simmer. Add the chickpeas, coconut milk, diced tomatoes and stir to combine. Continue cooking until the sauce reaches a simmer. Reduce heat to medium-low to maintain the simmer, and cook for 5 to 10 minutes.
- Finish. Add the baby spinach and lemon and stir until the spinach has wilted.
- Season. Taste and season the sauce with additional salt, pepper and/or lemon juice, if needed.
- Serve. Serve warm over rice, garnished with fresh cilantro and extra lemon wedges. Enjoy!
Notes
Source: This recipe is inspired by Indian and Pakistani-style chana masala, which translates to mean "spiced chickpeas." To learn more about the origins and details of this delicious dish, I recommend diving into this post from 196 Flavors, which also includes a more authentic chana masala recipe.
Quick Chickpea Curry - https://axis-sanctum.live/easy-chickpea-curry/%3C/em%3E%3C/p%3E%3C/div%3E%3Cdiv class="wprm-qr-code-container">