Name: Chickpea Curry
Prep time: 15 min
Total time: 15 min
Yield: 4-6
Cuisine: Indian
Ingredients: 2 Tbsp extra virgin olive oil; 1 large onion (finely chopped); 3 cloves garlic (chopped); 2 tsp chopped ginger; 1 fresh chili (or 1 tsp chili powder); 1 tsp ground coriander; 1 tsp cumin seeds; 1 tsp ground cumin; 1 tsp ground turmeric; 1 bay leaf; 1 jar diced tomatoes; 2 jars chickpeas (drained and rinsed); 1 cup coconut milk; ½ cup fresh cilantro (chopped); Salt (to taste)

Chickpea Curry

Rated 5.0 stars by 1 users

Cuisine

Indian

Author:

Boro Team

Servings

4-6

Prep Time

15 minutes

Cook Time

30-35 minutes

A hearty and flavorful chickpea curry simmered with onions, garlic, ginger, spices, coconut milk, and fresh cilantro—perfect with rice or chapatti.

Cook Mode

Ingredients

2 Tbsp extra virgin olive oil
1 large onion (finely chopped)
3 cloves garlic (chopped)
2 tsp chopped ginger
1 fresh chili (or 1 tsp chili powder)
1 tsp ground coriander
1 tsp cumin seeds
1 tsp ground cumin
1 tsp ground turmeric
1 bay leaf
1 jar diced tomatoes
2 jars chickpeas (drained and rinsed)
1 cup coconut milk
½ cup fresh cilantro (chopped)
Salt (to taste)

Directions

Finely chop onion, garlic, ginger, and chili.
Heat olive oil in a pot over medium-low heat. Add aromatics and cook, stirring, until garlic mellows and onions soften. Lower heat as needed to avoid burning.
Add coriander, cumin seeds, ground cumin, turmeric, and bay leaf. Cook 1–2 minutes until fragrant.
Stir in diced tomatoes. Raise heat slightly and simmer for 10 minutes. Salt to taste.
Add chickpeas and ½ cup water. Simmer for 5 minutes.
Stir in coconut milk. Simmer another 10–15 minutes, adjusting salt as needed.
Garnish with fresh cilantro and serve hot with rice or Einkorn chapatti.

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Chickpea Curry

Category

Cuisine

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Servings

Prep Time

Cook Time

Ingredients

Ingredients

Directions

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