Chickpea Curry
Flavorful and comforting Chickpea Curry made with tender chickpeas, tomatoes, onions, aromatic spices, and creamy coconut milk. This easy vegetarian curry is perfect for a wholesome lunch or dinner.
Ingredients
- 2 cups cooked chickpeas or 1 can chickpeas drained
- 2 tbsp vegetable oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tsp grated ginger
- 2 medium tomatoes chopped
- 1 green chili sliced
- 1 tsp curry powder
- ½ tsp turmeric powder
- 1 tsp cumin powder
- ½ tsp chili powder
- ½ tsp black pepper
- ½ tsp mustard seeds
- ½ tsp salt or to taste
- ½ cup coconut milk
- ½ cup water
- 8 –10 curry leaves
- 1 small cinnamon stick
- 2 tbsp chopped coriander leaves optional
Instructions
- Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter.
- Add the curry leaves, cinnamon stick, and chopped onion. Sauté until the onion becomes soft and lightly golden.
- Add the garlic, ginger, and green chili. Cook for 1–2 minutes until fragrant.
- Add the chopped tomatoes, curry powder, turmeric, cumin powder, chili powder, black pepper, and salt.
- Stir well and cook for 5–7 minutes until the tomatoes soften and the spices are well combined.
- Add the cooked chickpeas and mix thoroughly with the spice mixture.
- Pour in the coconut milk and water. Stir gently.
- Cover and simmer for 10–15 minutes, allowing the chickpeas to absorb the flavors.
- If the curry is too thick, add a little more water. Adjust the salt and spices to taste.
- Garnish with chopped coriander leaves and serve hot with rice, roti, naan, or bread.