This simple, vibrant curry is an old standby of mine.
It was one of the first recipes I learned to cook back in the day. I got it from one of those cheap recipe brochures you see in the supermarket checkout line.
I’ve been making it ever since, at least once a month, and tweaking it along the way.
It’s a flavor-packed, vegan, one-pot dish that comes together in no time—a great, quick weeknight dinner contender.
The main ingredient is chickpeas, aka garbanzo beans.
Lemon juice and cilantro elevate the whole thing and give it a cool, fresh kick.
Chickpeas are a round, buff-colored legumes, a little bigger than regular peas, with a mild, nutty taste and creamy texture. You probably know it from eating hummus.
Here, it swims in an Indian-inspired curry, scented with turmeric, coriander, garlic and ginger, complemented by caramelized onion and tomato.
Here are the quick steps. It’s all done in one pot:
- You’ll heat olive oil and add diced onion, freshly grated ginger, minced garlic, turmeric, ground coriander and salt.
- Cook and stir until soft.
- Then you’ll add diced fresh tomatoes, cook to make them blend with the spices.
- Throw in cooked chickpeas and stock, cover and cook for 25 minutes.
Hungry for more?
Try this delicious Czech soup: Sauerkraut Potato Soup
For another Indian-inspired dish, try this Kitcheri
Do you cook with chickpeas? Got any tasty curry recipes?
Tell me in the comments.Print
Vibrant, vegan, Indian-inspired curry made with chickpeas, tomatoes and spices.
- 1 cup finely diced sweet onion, peeled
- 2 cloves minced garlic, peeled
- 2 teaspoons grated fresh ginger, peeled
- 1 tablespoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1 1/2 cups diced tomatoes (about 3 medium tomatoes)
- 3 cups cooked chickpeas, drained and rinsed (about 2 13-ounce cans cooked chickpeas)
- 2 cups vegetable stock or water
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup finely chopped cilantro or parsley
- Heat the olive oil in a medium saucepan over medium heat. Add the onion, garlic, ginger, coriander, turmeric and salt, and sauté, stirring frequently, until soft and translucent, about 5–6 minutes.
- Stir in the tomatoes and cook until they soften, about 3 minutes. Add the chickpeas, pour in the stock (or water) and cook, covered, over medium-low heat for 20–25 minutes. Stir occasionally.
- Stir in the lemon juice and cilantro, and add more salt and freshly ground pepper to taste. Cook for 2 more minutes.
- COOK YOUR OWN CHICKPEAS:
Start with 1/2 pound dried chickpeas. Rinse and make sure there is no debris or small rocks (especially when buying in bulk). Place in a medium bowl and cover with several inches of cold water. Cover and let soak on the kitchen counter for 8 hours or overnight.
Drain the chickpeas, place into a large pot, cover with several inches of water, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, about 60 minutes. The cooking time of chickpeas will depend on their age – older chickpeas will need to cook longer. Taste as you go.
1/2 pound of chickpeas will yield about 4 cups of cooked chickpeas.
Store cooked chickpeas in the fridge for up to 3 days.
- HATE CILANTRO? Use finely chopped parsley instead, or skip. Lime instead of lemon is great too.
- COOKING FOR A CROWD? Easily double or triple this recipe.
- DO AHEAD: This curry tastes even better the next day.