Tasty chickpea curry: Your easy weeknight dinner fix
By the end of the week, it often becomes challenging to think of new ideas for dinner. That's when a delicious chickpea curry comes to my rescue. Most of the ingredients come from cans, yet it tastes like it's from an Indian restaurant.
Curry is a very popular spice blend as well as a well-known dish in Indian cuisine. The name comes from the word "kari," meaning sauce. This is fitting, as curry is always a medley of vegetables or pieces of meat in an aromatic sauce seasoned with coconut milk and spices. It's prepared very quickly.
How to quickly prepare curry
In Indian cuisine, both meat and vegetarian curries are popular. This dish offers many possibilities and can be made with a variety of ingredients. In this respect, you can compare it to our stew, but the Indian dish is definitely more aromatic. Chicken is often used for the meat version, while chickpeas are used for the vegetarian one. When preparing Friday's dinner, I opt for the latter ingredient. I always have canned chickpeas in my kitchen cupboard, and using them in this form significantly shortens the cooking time.
What are the benefits of chickpeas
Chickpeas, also known as garbanzo beans, are a legume rich in protein, fiber, B vitamins, and minerals such as iron and magnesium. Thanks to this, they can replace meat in vegetarian and vegan diets. They help regulate cholesterol and blood sugar levels and have a low glycemic index. Chickpeas are also known for their anti-cancer properties. They are the main ingredient in the popular hummus spread; however, they can be used in many ways in the kitchen. Their delicate, nutty flavor pairs well with the spices in curry.
Quick chickpea curry
Ingredients:
- 1 can of chickpeas,
- 1 tablespoon of coconut oil,
- 1 onion,
- 1-2 cloves of garlic,
- 1 can of tomatoes,
- Half a cup of tomato passata,
- 5 ounces of canned coconut milk,
- Spices: ginger, ground cumin, turmeric, coriander, sweet and hot paprika, cinnamon, salt, and pepper to taste.
Additionally:
- Rice for serving,
- A few sprigs of cilantro or parsley.
Preparation method:
- Cook rice (about 3.5 ounces per person) according to the package instructions.
- Meanwhile, finely dice the onion and sauté it in hot oil. Add crushed garlic towards the end and sauté.
- Add the spices and fry all the ingredients for a few minutes.
- Then, add canned tomatoes and passata. Cook briefly to combine the ingredients.
- Add the chickpeas along with some of their liquid. Heat the entire dish over low heat for about 25 minutes. Check if additional seasoning is needed.
- Towards the end, add coconut milk mixed with a little water. Heat for a bit longer.
- Serve the curry with cooked rice and top with cilantro or parsley.
