Chickpea curry
Vibrant, aromatic spices take center stage in this curry, creating a bold dish that upstages bland, ordinary foods. Perfectly paired with naan, rice, or a crusty baguette, it’s rich, warming, and proof that when it comes to flavor, more really is better.
Ingredients
Calories:
640
Protein:
20
g
- oil, for frying
- 2.0 red onions, finely chopped
- 2.0 garlic cloves, minced
- 2.0 tbsp. tomato paste
- 15.0 can chickpeas, drained and rinsed
- 2.0 tbsp. curry powder
- 1.0 tsp. turmeric powder
- 1.0 tsp. cumin powder
- 1.0 tbsp. soy sauce
- 2.0 cups tomatoes, chopped
- .5 cups coconut milk
- salt and pepper, to taste
- fresh chives, chopped
- naan bread, rice, or baguette, for serving
Preparation
- Sauté: Finely chop the onions and garlic, then sauté in hot oil. Add the tomato paste, chickpeas, curry powder, turmeric, cumin, and soy sauce. Let the flavors meld together.
- Finish: Deglaze with chopped tomatoes and coconut milk, then let it boil down for 15 minutes over low heat. Sprinkle the chives over the curry and serve with naan bread, rice, or a baguette.
Tips
To add some heat, simply sauté a chopped chili pepper with your onions and garlic.
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