Chickpea Curry at home
- Yield 4
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Chickpea Curry at home is a beans recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon fine sea salt
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- cayenne and freshly-ground black pepper, to taste
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 (15-ounce) can coconut milk
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 large handful fresh baby spinach
- 1 tablespoon freshly-squeezed lemon juice, plus extra lemon wedges for serving
- chopped fresh cilantro, for topping
Method
Sauté veggies. Warm oil in a large stockpot or sauté pan over medium-a hot burner. Tip in the onion and sauté for 5 minutes, stirring occasionally, until softened. Tip in the garlic, grated ginger, garam masala, salt, cumin, turmeric, a pinch of cayenne, and a few twists of black pepper and sauté for 2 minutes, stirring frequently.
Let it bubble gently. Tip in the chickpeas, coconut milk, diced tomatoes and stir to combine. Continue cooking until the sauce reaches a let it bubble gently. Lower heat to medium-low to maintain the let it bubble gently, and cook for 5 to 10 minutes.
Finish. Tip in the baby spinach and lemon and stir until the spinach has wilted.
Salt Taste and season the sauce with additional salt, pepper and/or lemon juice, if needed.
Plate Plate warm over rice, garnished with fresh cilantro and extra lemon wedges. Enjoy!
