Directions
- 1Warm up extra virgin olive oil in a large skillet or Dutch oven.
- 2Gently fry a finely chopped onion for about 3 minutes.
- 3Add finely grated garlic and grated ginger.
- 4Fry for another minute, stirring often.
- 5Turn the heat down to low and add curry powder, turmeric powder, cumin seeds or ground cumin, ground coriander, red pepper flakes, black pepper, and salt.
- 6Toast the spices for a short minute, stirring often, until you smell their fragrant aroma.
- 7Add drained and rinsed chickpeas and stir them in the spice mix for a minute.
- 8Add vegetable stock, canned crushed tomatoes, and coconut milk.
- 9Stir it and let it simmer for about 20 minutes.
- 10After 20 minutes, blend some of the chickpeas to make the curry creamier using an immersion blender.
- 11Finish the chickpea curry with some garam masala.
- 12Give it a final stir.
- 13Serve it on a plate with basmati rice, a pinch of garam masala, finely chopped coriander or fresh parsley, a squeeze of lemon, and a dollop of yogurt or plant-based yogurt mixed with cilantro and paprika.
Ingredients
- Extra virgin olive oil
- 1 Finely chopped onion
- Finely grated garlic
- Grated ginger
- Curry powder
- Turmeric powder
- Cumin seeds or ground cumin
- Ground coriander
- Red pepper flakes
- Black pepper
- Salt
- Drained and rinsed chickpeas
- Vegetable stock
- Canned crushed tomatoes
- Coconut milk
- Garam masala
- Basmati rice
- Fresh parsley or chopped cilantro
- Lemon
- Yogurt or plant-based yogurt mixed with cilantro and paprika
Equipment
Skillet or Dutch ovenWooden spoonGraterImmersion blenderServing plate
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