Chickpea Curry
A tomato and coconut curry using three cans of cooked chickpeas, warm spices, and optional spinach. Rice and yogurt are separate serving additions.
Ingredients
Curry
- 1 tablespoon olive oil
- 1 large onion (finely chopped)
- 3 cloves garlic (grated)
- 1 inch ginger (grated)
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- ¼ teaspoon red pepper flakes
- 3 cans (15 ounces each) chickpeas (drained) Drain and rinse; OR use 4½ cups cooked chickpeas, not both
- 2 cups vegetable stock Initial amount; use any 2-tablespoon spice-stage splash from this measure
- 1 can (15 ounces) crushed tomatoes
- 1 can (14 ounces) coconut milk Plain unsweetened canned coconut milk; no simultaneous cream addition
- 4 cups spinach optional
- 1 teaspoon salt
- to taste black pepper
- 1 teaspoon garam masala
- 2 teaspoons sugar optional, to balance the spices
Serving additions
- 1 tablespoon lemon or lime juice For serving, divided across portions
- 4 cups cooked basmati rice Optional, prepared separately; OR 4 portions naan or paratha
- 4 tablespoons raita or plain Greek yogurt Optional topping, 1 tablespoon per portion
- 2 tablespoons chopped fresh cilantro Optional garnish
Only if needed
- 1/4–1/2 cup additional vegetable stock Add in small amounts for a thinner sauce
Instructions
- Heat olive oil in a large pot or deep skillet. Soften finely chopped onion about 4 minutes over medium-low heat.
- Stir in grated garlic and ginger with curry powder, coriander, cumin, turmeric, and red pepper flakes for 1 minute. If needed, use 2 tablespoons taken from the measured initial stock to prevent sticking.
- Add drained chickpeas and stir for 1 minute. Pour in the remaining initial stock, crushed tomatoes, and plain coconut milk; add salt and black pepper.
- Simmer gently approximately 20 minutes, stirring. If using spinach, fold it through and cook around 2 minutes until wilted. Add garam masala, taste, and use the optional sugar only if desired.
- Use small amounts of the separate extra stock only if a thinner sauce is needed. Divide into 4 generous portions; share the measured citrus juice and optional cilantro across them. Offer separately prepared rice or naan and optional yogurt.
Notes
Use canned cooked chickpeas OR 4½ cups prepared ones, not both. The initial 2 cups stock include any spice-stage splash; extra stock is conditional. Coconut milk is the written sauce. Rice, naan, yogurt, and cilantro are separate optional serving additions. Timing excludes preparing those foods. Chill promptly rather than leaving a deep pot to cool for hours.