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.