Every time I make a trip to Costco, I purchase a eight-can package of chickpeas. Usually I am all for using dry chickpeas that have been soaking overnight, however having a can or two of chickpeas around is quite convenient – I make a lot of hummus and I make a lot of chickpea curry.
This vegetarian curry is quite easy to make and requires very little prep. If you are vegan, simply omit the ghee and replace it with an oil of your choice. Spooned over rice or eaten with roti or naan, this curry is sure to satisfy your entire family.
If you give this recipe a try, please leave me some feedback in the comments at the end of this post.
Chickpea Curry RECIPE:
- 398mL can of organic chickpeas, rinsed
- 2 Tbsp. good quality ghee
- 1 bay leaf
- 1/2 stick of cinnamon
- 1 small white onion, finely diced
- 6 shallots, diced
- 2 small tomatoes, chopped
- 3 Tbsp. grated coconut
- 3 cloves of garlic
- 1 inch piece of ginger
- 2 sprigs of curry leaves
- 1.5 Tbsp. Sri-Lankan roasted curry powder
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1.5 cups of water
- 1 Tbsp. fresh lime juice
- coriander leaves to garnish
- Heat a pot on med-high heat. Melt the ghee, then add the bay leaf, cinnamon stick, onions, curry leaves, and shallots. Sauté until onions turn golden.
- Meanwhile blend the tomatoes, coconut, ginger, and garlic cloves. Set aside.
- Once the onions have turned golden and fragrant, add the turmeric, garam masala, and curry powder. Sauté for a minute, stirring often to prevent burning, until the raw smell disappears.
- Add the tomato puree and give it a quick stir. Let it cook for 5 minutes.
- In the meantime, blend 1/3 of the chickpeas. Add the pureed chickpeas and water to the pot and stir. Then add the whole chickpeas.
- Cover and cook on medium-low for twenty minutes. Stir occasionally to prevent burning at the bottom.
- Add salt, pepper, lime juice, and coriander. Stir and turn off the heat.
- Serve warm with rice or naan.
- Substitute ghee with an oil of your choice to make this curry vegan.
- Replace curry powder with 1/2 Tbsp coriander powder, 1/2 ground cumin, and a pinch of black pepper when making this for children or those that do not eat spicy foods.