Indian Weeknight Dinner: Chickpea Tomato Curry
Chickpea Tomato Curry
This simple, vibrant curry is an old standby of mine. It was one of the first recipes I learned to cook (it came from one of those cheap, no-nonsense recipe brochures you see in the supermarket checkout line), and I’ve been making it ever since, tweaking it along the way.
It is a flavor-packed, vegetarian, one-pot dish that comes together in no time—a great, quick weeknight dinner contender. The main ingredient is chickpeas, aka garbanzo beans, a round, buff-colored legume that’s a little bigger than a regular pea and has a mild, nutty taste and creamy texture. You probably know it from eating hummus or minestrone. Here, it swims in an Indian-inspired curry scented with turmeric, coriander, garlic and ginger, complemented by caramelized onion and tomato. Lemon juice, ginger and jalapeño elevate the whole thing and give it a cool, fresh kick.
- Serves 4
- 3 tablespoons olive oil
- 2 medium onions, peeled, diced
- 1 jalapeño pepper, destemmed, deseeded, minced
- 2 teaspoons grated fresh ginger
- 1 tablespoon ground coriander
- 1 clove garlic, peeled, minced
- ½ teaspoon turmeric
- ½ teaspoon salt
- 2 large tomatoes, seeded, chopped
- 2 13-ounce cans chickpeas, drained, or 2½ cups cooked chickpeas
- 2 cups vegetable stock
- 2 tablespoons fresh lemon juice
- 4 tablespoons cilantro, chopped
- 3 tablespoons fresh pomegranate seeds (optional)
- Heat the olive oil in a medium saucepan over medium heat. Add the onion, jalapeño, ginger, coriander, garlic, 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 and cook, covered, over medium-low heat for 20 minutes. Stir occasionally. Add the lemon juice and cilantro, and add more salt and freshly ground pepper to taste. Serve sprinkled with the pomegranate seeds.