This Easy Chickpea Curry is delicious and, well, easy to make! It comes together quickly and is pretty good for you, too.
I think it’s pretty well-established that I have a serious soft spot for Indian (or Indian-ish) curry dishes. And really, what’s not to love? See this Slow Cooker Chickpea and Sweet Potato Curry and Chicken Curry for examples. While you’re at it, take a look at this Chicken Tikka Masala and Chicken Tikka Masala Soup!
This dish is easy, and doesn’t take a ton of time. It reheats really well, too. Make the rice while the curry simmers to cut down on prep time (i.e., minimize the time between a curry craving and food entering your mouth).
This recipe comes from the blog Chef De Home. I tinkered with the proportions of some of the ingredients, but otherwise stayed true to the spirit of the original recipe.
- 3 shallots, roughly chopped
- 2 pints cherry tomatoes
- 3 cloves garlic
- 1 tbs fresh ginger, peeled
- 1 tbs olive oil
- 1/2 tsp cumin seeds
- 1 tbs curry powder
- 1/2 tsp cinnamon
- 1 tsp garam masala
- 30 oz canned chickpeas, drained
- 2 cups vegetable or chicken stock
- 1/2 cup plain Greek yogurt or coconut milk
- kosher salt and pepper, to taste
- rice, for serving
In a food processor, pulse the shallots, cherry tomatoes, garlic, and ginger until not quite smooth.
In a large skillet, add the olive oil and heat over medium. Add the cumin seeds and heat until they start to pop a bit.
Add the mixture from the food processor to the skillet. Add the curry powder, cinnamon, and garam masala. Mix well. Allow this to cook over medium for a few minutes, or until some of the liquid has cooked off a bit.
Add the chick peas and stock. Again, allow it to cook over medium heat for about 15 minutes, or until some more of the liquid has cooked off. After that time, use a potato masher to squash some of the chick peas.
Turn off the heat and add the Greek yogurt or coconut milk, along with the salt and pepper. Serve over rice.