Tasty chickpea curry
Looking for a delicious and easy weeknight meal? Try our Tasty Chickpea Curry recipe! This flavorful dish features tender chickpeas simmered in a rich curry sauce made with aromatic spices, zesty lemon, and fresh coriander leaves. Paired with fluffy white rice, it's a hearty and wholesome meal that's perfect for any occasion. Ready in just 30 minutes, you'll love the blend of spicy and savory flavors in every bite.
- 28 May 2025
- Cook time 30 min
- Prep time 15 min
- 4 Servings
- 14 Ingredients
Welcome to a delightful recipe for Tasty Chickpea Curry! This dish marries fragrant spices with wholesome chickpeas and tomatoes, creating a flavorful and nourishing meal. Whether you're a seasoned cook or a beginner, you'll find this recipe straightforward and rewarding. Enjoy this curry with a side of white rice for a complete and satisfying dining experience.
Ingredients:
Instructions:
- Start by cooking the white rice: Rinse 1 cup of rice under cold water until the water runs clear. Combine the rice with 2 cups of water in a medium saucepan.
- Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 18 minutes, until the water is absorbed and the rice is tender.
- Once done, remove the rice from heat and let it sit covered for another 5 minutes before fluffing with a fork.
- While the rice is cooking, heat 2 tablespoons of vegetable oil in a large pan over medium heat.
- Add 1/2 teaspoon ground cumin to the oil and let it sizzle for about 30 seconds to release its aroma.
- Add the finely chopped onions (2/3 cup) to the pan and sauté until they are soft and translucent, about 5-7 minutes.
- Add the minced garlic (1 teaspoon) to the pan and cook for an additional minute until fragrant.
- Stir in 2 tablespoons of curry paste and the finely chopped red hot chili pepper (1/2) into the onion and garlic mixture. Cook for about 2-3 minutes, stirring frequently.
- Add the diced tomatoes (1 cup) and cook for another 5 minutes until the tomatoes start to break down and create a sauce.
- Stir in 1.5 cups of cooked chickpeas, making sure they are well-coated with the curry mixture.
- Season with 1/2 teaspoon sugar and a dash of salt. Simmer the curry for another 10 minutes to allow the flavors to merge.
- Squeeze the juice of half a lemon into the curry and stir to combine.
- Sprinkle 2 tablespoons of chopped coriander leaves over the curry and gently mix.
- Serve the chickpea curry hot, spooned over the fluffy white rice.
Tips:
- Before cooking, rinse the rice under cold water to remove excess starch and enhance its texture.
- Use a heavy-bottomed pan or pot to evenly distribute heat and prevent the curry from burning.
- Freshly ground spices tend to have more potent flavors; if you have whole cumin seeds, toast and grind them yourself.
- To intensify the flavor of the curry, let it simmer for a longer period after adding all the ingredients. The flavors meld better over time.
- If you prefer a milder curry, consider removing the seeds from the red hot chili pepper before adding it.
- Garnish with fresh coriander leaves just before serving to maintain their vibrant color and fresh taste.
- For a creamier texture, you can stir in some coconut milk towards the end of the cooking process.
There you have it, a simple yet flavorful Tasty Chickpea Curry that promises to warm your soul and delight your taste buds. This versatile dish can be enjoyed on its own or paired with rice or naan bread. Don't forget to experiment and make it your own by adjusting the spices and ingredients to suit your taste preferences. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 280kcal | 14% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 54g | 16% |
| Fiber 6g | 16% |
| Sugar 6g | 6% |
| Fat | |
| Fat 9g | 11% |
| Saturated 0.80g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 24ug | 3% |
| Choline 30mg | 5% |
| Vitamin B1 0.34mg | 28% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 2.48mg | 15% |
| Vitamin B6 0.63mg | 37% |
| Vitamin B9 140ug | 36% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 24mg | 27% |
| Vitamin E 0.56mg | 4% |
| Vitamin K 8ug | 7% |
| Minerals | |
| Calcium, Ca 66mg | 5% |
| Copper, Cu 0.30mg | 33% |
| Iron, Fe 3.80mg | 35% |
| Magnesium, Mg 50mg | 11% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 390mg | 12% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 160mg | 11% |
| Zinc, Zn 1.32mg | 12% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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