RECIPE Quick & Easy Curry Chickpeas
Ready in 20 minutes
*Please note: this is not chana masala. I LOVE that dish and have made it before, but this is a nice quick recipe for curry on the go.
1 Can of Chickpeas, Drained
1 Tbsp of Tomato Paste
1½Tbsp of Curry Powder
½ Tsp Red Pepper Flakes (Optional)
1 Tsp of Fresh Ginger or 1 ½ Tsp of Ground Ginger
Salt & Pepper to Taste
½ Of a Medium Onion, Chopped
1 Tsp of Garlic Powder or 3 Cloves of Fresh Chopped Garlic
¼ Tsp of Thyme
¼ Tsp of Ground Cinnamon
1 Bay Leaf
2 Tbsp Olive Oil or Ghee
¼ Cup of Water or Broth
1 Tsp of Lemon Juice
Drain the chickpeas. Reserve the aquafaba if you so choose.
Heat oil on medium heat in a medium sized skillet & sautée the onions until they’re tender, which should be about 3-4 minutes.
Add tomato paste, curry, red pepper flakes, ginger, garlic, thyme & cinnamon. Mix to combine.
Add water or broth & lemon juice, stirring the ingredients into a sauce. Add salt & pepper.
Add in the drained chickpeas & bay leaf. Turn down the heat slightly. Cover and simmer for five minutes. If some of the liquid reduces too much, add more by the tablespoon until you reach the desired consistency. For me, I want a nice saucy curry.
While it is simmering, mash some of the chickpeas with a fork to create a thickening agent. It will result in a creamier sauce.
Enjoy as a side dish or as a meal with basmati rice and flatbread.
Add a diced tomato and peppers for a chunkier sauce.
Potatoes would be great in this. Keep in mind that it will take longer to cook.
If you have it, garnish with fresh cilantro!