Chickpea Curry

  • Servings: 6
  • Notes: Serve with 2 cups of rice and toasted naan.

Ingredients

  • Olive oil - 2 TBSPs
  • Onions - 1.5 cups, fine chopped
  • Ginger - 1 inch, fine chopped
  • Garlic - 5 cloves, fine chopped
  • Salt - 1.5 tsps
  • Smoked paprika - 1 tsp
  • Turmeric - 1/4 tsp
  • Cumin powder - 1 tsp
  • Coriander powder - 1.25 TBSPs
  • Curry powder - 1 TBSP
  • Crushed fire roasted tomatoes - 14oz can
  • Chickpeas - 2 15oz cans, drained and rinsed
  • Water - 3/4 cups
  • Coconut milk - 14oz can
  • Garam masala - 1 tsp
  • Sugar - 1 tsp
  • Cilantro - chopped, garnish

Instructions

  1. Add oil and onion to a large pot over medium heat. Cook until golden, stirring frequently.
  2. Add ginger and garlic. Saute for 1 to 2 mins until fragrant.
  3. Turn heat to low. Add all spices except garam masala and sugar. Return to heat briefly and let bloom.
  4. Add the crushed tomatoes and cook down for ~5 minutes.
  5. Add the chickpeas, water, and coconut milk. Mix well.
  6. Partially cover and simmer on low heat for 15 minutes until the chickpeas are soft. Stir frequently so the bottom doesn’t burn.
  7. Stir in the garam masala and sugar. Remove from heat but keep covered until served.