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- 2 cans (15 oz each) chickpeas, drained and rinsed - 1 tablespoon coconut oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 can (14 oz) coconut milk - 2 teaspoons curry powder - 1 teaspoon turmeric powder - 1 teaspoon cumin powder - 1 tablespoon tomato paste - 1 cup spinach leaves, fresh - Salt and pepper, to taste - Fresh cilantro, for garnish - Lemon wedges, for serving This recipe serves four. Each serving has about: - Calories: 360 - Protein: 12g - Carbohydrates: 50g - Fat: 14g - Fiber: 10g Chickpeas are a great source of protein and fiber. Coconut milk adds healthy fats. This dish is both filling and nutritious. I love using spices to add flavor. Here are some great options: - Curry powder: This gives the dish its warm taste. - Turmeric: It adds color and health benefits. - Cumin: This brings an earthy taste that pairs well with chickpeas. Feel free to experiment with spices. Try adding paprika for heat or coriander for a citrusy flavor. Enjoy your cooking adventure! {{ingredient_image_1}} To make Minute Chickpea Curry, start by gathering your ingredients. You will need two cans of chickpeas, one tablespoon of coconut oil, one chopped onion, three minced garlic cloves, and one tablespoon of grated ginger. You will also use one can of coconut milk, two teaspoons of curry powder, one teaspoon of turmeric powder, one teaspoon of cumin powder, and one tablespoon of tomato paste. Lastly, grab one cup of fresh spinach, salt, pepper, cilantro for garnish, and lemon wedges for serving. 1. Heat the coconut oil in a large skillet over medium heat until melted. 2. Add the chopped onion. Sauté for about five minutes until it turns translucent. 3. Stir in the minced garlic and grated ginger. Cook for two more minutes until you smell the nice aroma. 4. Add the spices. Mix in the curry powder, turmeric, and cumin. Toast the spices for one minute. 5. Incorporate the chickpeas and tomato paste. Mix everything well with the onion and spices. 6. Pour in the coconut milk. Stir until all ingredients blend together. Bring it to a gentle simmer. 7. Let the curry simmer for about ten minutes. Stir occasionally until it thickens a bit. 8. Add the spinach. Stir it in and let it wilt for two minutes just before serving. 9. Season with salt and pepper. Taste and adjust if needed. 10. Garnish with cilantro and serve with lemon wedges on the side. Keep your kitchen tidy while you cook. Gather all your ingredients before you start. This saves time and makes cooking easier. Use a cutting board and knife for chopping quickly. A non-stick skillet helps prevent sticking and makes cleanup easier. - Prep Time: 10 minutes. This includes chopping and measuring your ingredients. - Cook Time: 15 minutes. This is the time needed to cook the curry and let it simmer. - Total Time: 25 minutes. You will have a delicious meal ready in no time! To boost the flavor of your chickpea curry, use fresh herbs. Fresh cilantro adds a bright taste. A splash of lemon juice brightens the dish. You can also try adding a dash of soy sauce for depth. If you want heat, add chopped chili peppers or a pinch of cayenne. Toasted nuts, like cashews, add a nice crunch and flavor. One common mistake is overcooking the spinach. You want it to wilt, not turn mushy. Another mistake is using old spices. Fresh spices give the best flavor. Don’t skip the salt; it enhances all the flavors. Lastly, avoid rushing the simmering time. Letting the curry simmer thickens it and melds the flavors. A large skillet works best for this dish. A non-stick skillet helps with easy stirring and cleaning. A wooden spoon is great for mixing the ingredients without scratching your pan. For measuring, use a set of measuring spoons and cups for accuracy. A sharp knife makes chopping the onion and garlic quick and safe. Pro Tips Use Fresh Spices: Freshly ground spices will enhance the flavor of your curry significantly. Consider grinding whole spices yourself for a more aromatic experience. Adjust the Heat: If you prefer a spicier curry, add diced green chilies or a pinch of cayenne pepper to the mixture. Adjust according to your heat preference. Enhance the Creaminess: For an even creamier curry, you can add a tablespoon of nut butter, such as almond or cashew, to the coconut milk when simmering. Serve with Accompaniments: Pair your Chickpea Delight Curry with basmati rice or warm naan for a complete meal. A side of yogurt can also help balance the spices. {{image_2}} This chickpea curry is a great dish for both vegetarians and vegans. It uses coconut milk, making it dairy-free. You can enjoy it without any animal products. Want to add more veggies? Toss in bell peppers, carrots, or zucchini. They cook well and add a nice crunch. You can also top it with avocado for extra creaminess. Feel free to get creative with your chickpea curry. Here are a few ideas: - Sweet Potatoes: Dice them up and add them in. They make the dish sweeter and more filling. - Peas or Corn: These add a pop of color and sweetness. - Chopped Tomatoes: Fresh or canned will work. They add extra moisture and flavor. - Nuts: Cashews or peanuts can add crunch and richness. They pair well with the spices. If you like some heat, adjust the spice level to your taste. For mild curry, stick to the recipe as is. If you want more spice, add red pepper flakes or fresh chili. Start with a small amount, then taste and add more if needed. You can also use a spicy curry powder for a fiery kick. Just remember, balance is key to a great flavor! To keep your chickpea curry fresh, let it cool first. Once cool, transfer it to an airtight container. Store it in the fridge for up to four days. Make sure to label the container with the date. This way, you will know how long it has been stored. You can freeze leftover chickpea curry for longer storage. Use a freezer-safe container or heavy-duty freezer bags. Leave some space for expansion. Frozen curry can last for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. To reheat the curry, place it in a pot over low heat. Stir occasionally to prevent sticking. You can also microwave it. Pour the curry into a microwave-safe bowl. Heat it in short bursts, stirring in between. Ensure it is warm throughout before serving. Add a splash of coconut milk if it looks too thick. You can use almond milk or soy milk. These options work well in most recipes. If you want creaminess, try cashew cream. It adds a nice texture and flavor. Yes, you can use dried chickpeas. First, soak them overnight. Then, cook them until soft. This method takes more time, but it adds a fresh taste. This recipe is already gluten-free. All the ingredients are safe for gluten-free diets. Just double-check the curry powder and tomato paste for any hidden gluten. Serve it with rice or quinoa for a filling meal. You can also try naan bread or pita for dipping. A simple salad or yogurt can add freshness to the plate. This blog post covered how to make chickpea curry. We discussed ingredients, cooking steps, and helpful tips. You learned about adjusting flavors, avoiding common mistakes, and using the right tools. We also explored variations, like vegetarian options and spice levels. Finally, I provided storage tips so nothing goes to waste. Chickpea curry is easy to prepare and enjoy. With practice, you'll make it your own.

Chickpea Delight Curry

A flavorful and hearty curry made with chickpeas and coconut milk, perfect for a quick meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cans chickpeas, drained and rinsed
  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can coconut milk
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 tablespoon tomato paste
  • 1 cup spinach leaves, fresh
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving lemon wedges

Instructions
 

  • In a large skillet, heat coconut oil over medium heat until melted.
  • Add the chopped onion and sauté for about 5 minutes until translucent.
  • Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
  • Add the curry powder, turmeric, and cumin, stirring to combine and letting the spices toast for about 1 minute.
  • Incorporate the chickpeas and tomato paste into the skillet, mixing well with the onion and spices.
  • Pour in the coconut milk, stirring until everything is well combined. Bring to a gentle simmer.
  • Allow the curry to simmer for about 10 minutes, stirring occasionally until it thickens slightly.
  • Just before serving, stir in the fresh spinach and let it wilt for 2 minutes.
  • Season with salt and pepper to taste.
  • Garnish with fresh cilantro and serve with lemon wedges on the side.

Notes

Serve with rice or naan for a complete meal.
Keyword chickpeas, curry, gluten-free, vegan