Chickpea Curry
4 servings10 min prep25 min cookEasy
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The Tale of Chickpea Curry
Story updated
Chickpeas have been cultivated in South Asia and the Middle East for thousands of years, and chickpea curries such as chana masala are a staple of Indian home cooking, particularly in Punjabi and North Indian cuisine, where legumes are central to vegetarian diets.
Ingredients
Scale:· 4 servings
- 2 tbsp vegetable oil or ghee
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne (optional)
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup coconut milk
- Salt, to taste
- Fresh cilantro, chopped, for garnish
- Cooked rice or naan, for serving
Instructions
- 1Heat the oil in a large pot or deep skillet over medium heat and cook the onion for 4 to 5 minutes until softened and lightly golden.
- 2Add the garlic and ginger and cook for 30 seconds until fragrant.
- 3Stir in the curry powder, cumin, turmeric, and cayenne, and toast for about 1 minute to bring out their flavor.
- 4Add the diced tomatoes and simmer for 5 minutes, stirring occasionally and scraping up any browned bits.
- 5Stir in the chickpeas and coconut milk, then bring to a gentle simmer.
- 6Cook uncovered for 12 to 15 minutes, stirring occasionally, until the sauce has thickened slightly; season with salt to taste.
- 7Garnish with cilantro and serve over rice or with naan.
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