Authentic Spiced Chickpea Curry

Ingredients

• 2 cups (400g) dried chickpeas, soaked overnight and cooked 2 cups (400g) dried chickpeas, soaked overnight and cooked
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise (optional) 2 green chilies, slit lengthwise (optional)
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon paprika (optional, for added heat) 1 teaspoon paprika (optional, for added heat)
• 1 teaspoon salt, or to taste 1 teaspoon salt, or to taste
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 52g, 10g
• Protein: 14g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic, grated ginger, and green chilies (if using) to the pan. Sauté for another minute until fragrant.
3. 3.
   Stir in the tomato puree and cook for a few minutes until the oil starts to separate from the mixture.
4. 4.
   Add the ground cumin, ground coriander, turmeric powder, garam masala, paprika (if using), and salt. Mix well to combine the spices with the tomato mixture.
5. 5.
   Add the cooked chickpeas to the pan and stir until they are coated with the spice mixture.
6. 6.
   Pour in enough water to cover the chickpeas and bring the curry to a simmer. Cover the pan and let it cook for about 15-20 minutes, allowing the flavors to meld together.
7. 7.
   Remove the lid and stir in the lemon juice. Cook for an additional 5 minutes to thicken the curry slightly.
8. 8.
   Garnish with fresh cilantro and serve hot with basmati rice or naan bread.

Treat your ingredients with care...

• Chickpeas — Soaking the dried chickpeas overnight helps to soften them and reduce the cooking time. Alternatively, you can use canned chickpeas, but make sure to rinse them thoroughly before using.
• Garam masala — If you don't have garam masala on hand, you can make your own by combining equal parts ground cumin, coriander, cardamom, cinnamon, and cloves.

Tips & Tricks

• For a creamier texture, you can blend a small portion of the cooked chickpeas and add them back to the curry.
• Adjust the spiciness according to your preference by adding more or fewer green chilies or paprika.
• To add a smoky flavor, you can sprinkle a pinch of roasted cumin powder on top before serving.
• Leftovers taste even better the next day as the flavors continue to develop. Store them in an airtight container in the refrigerator.

Serving advice

Serve the spiced chickpea curry with steamed basmati rice or warm naan bread. A side of tangy mango chutney or cooling cucumber raita complements the flavors perfectly.

Presentation advice

Garnish the curry with a sprinkle of fresh cilantro leaves and a drizzle of lemon juice for a vibrant and appetizing presentation. Serve it in a colorful ceramic bowl to enhance the visual appeal.