Chickpea and tomato curry

Summary

Alright, let’s dive right in! Chickpea and tomato curry is like a hug in a bowl. Hearty chickpeas, juicy tomatoes, and those mouth-watering spices… chef’s kiss! Let’s embark on this flavorful journey and trust me, your taste buds are in for a treat.

What You’ll Need for Chickpea and tomato curry

• Chickpeas, a couple of handfuls (or 2 cups/480 ml if you’re fancy), soaked overnight
• Tomatoes, about 4 of ’em, diced up good
• 1 big ol’ onion, diced up real fine
• Garlic? Absolutely. 3 cloves should do, minced up
• Fresh ginger, about a thumb’s size (or 1 inch/2.5 cm), grated
• Green chilies, 2 of them, chopped (adjust to how brave you’re feeling)
• A smidge of turmeric powder, about a teaspoon (5 ml)
• Cumin seeds, also a teaspoon (5 ml)
• The secret weapon: garam masala, yup, a teaspoon (5 ml)
• Vegetable oil, a couple of tablespoons (30 ml)
• Salt, you know, to taste
• Some fresh cilantro, because we’re fancy

Time to Roll: Prep in 15, cook in 30. Bam!
Who’s Coming Over? This’ll serve 4!

nutritional facts

• Calories? 260
• Protein: 9g
• Fat: 6g
• Carbs: 43g
• Fiber: 11g
• Sugar: 9g
• Sodium: 80mg

instructions for a good Chickpea and tomato curry

1. Warm up that vegetable oil in a decent-sized pan over medium heat.
2. Toss in those cumin seeds. Wait for the magic (or spluttering).
3. Onions are up next. Get them golden.
4. Now, garlic, ginger, and chilies make their grand entrance. Give them 2-3 minutes of fame.
5. In go your tomatoes, chickpeas, that golden turmeric, and a sprinkle of salt. Get them all mingling.
6. Let the party simmer! Pop a lid on and give them 20 minutes to get to know each other.
7. Almost there! Time for the garam masala sprinkle.
8. Finish strong with a cilantro garnish. Serve it while it’s hot and let the compliments roll in.

tips for a perfect Chickpea and tomato curry

1. Canned chickpeas? Sure thing, just remember to give them a rinse.
2. Fancy a creamy touch? A dash of coconut milk before simmering won’t hurt.
3. Spice levels a bit much? Tweak the chilies to your liking.

serving

• A bed of steamed rice or flatbreads? Perfect match.
• A crisp salad on the side? Refreshing contrast.
• And if you’re feeling zesty, a splash of lemon juice on top!

Wrapping It Up!

I can’t emphasize this enough: chickpea and tomato curry isn’t just a dish; it’s an experience. Every scoop is an explosion of flavors that’s simply irresistible. So, pull out that apron, gather those ingredients, and let’s make some magic in the kitchen!

CHICKPEA AND TOMATO CURRY

Alright, let’s dive right in! Chickpea and tomato curry is like a hug in a bowl. Hearty chickpeas, juicy tomatoes, and those mouth-watering spices… chef’s kiss! Let’s embark on this flavorful journey and trust me, your taste buds are in for a treat.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

CHICKPEA AND TOMATO CURRY

Amount per Serving

Calories

260

% Daily Value*

Fat

 

6

g

9

%

Sodium

 

80

mg

3

%

Carbohydrates

 

43

g

14

%

Fiber

 

11

g

46

%

Sugar

 

9

g

10

%

Protein

 

9

g

18

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Chickpeas a couple of handfuls (or 2 cups/480 ml if you’re fancy), soaked overnight
• Tomatoes about 4 of ’em, diced up good
• 1 big ol’ onion diced up real fine
• Garlic? Absolutely. 3 cloves should do minced up
• Fresh ginger about a thumb’s size (or 1 inch/2.5 cm), grated
• Green chilies 2 of them, chopped (adjust to how brave you’re feeling)
• A smidge of turmeric powder about a teaspoon (5 ml)
• Cumin seeds also a teaspoon (5 ml)
• The secret weapon: garam masala yup, a teaspoon (5 ml)
• Vegetable oil a couple of tablespoons (30 ml)
• Salt you know, to taste
• Some fresh cilantro because we’re fancy
• Time to Roll: Prep in 15 cook in 30. Bam!

Instructions

• Warm up that vegetable oil in a decent-sized pan over medium heat.
• Toss in those cumin seeds. Wait for the magic (or spluttering).
• Onions are up next. Get them golden.
• Now, garlic, ginger, and chilies make their grand entrance. Give them 2-3 minutes of fame.
• In go your tomatoes, chickpeas, that golden turmeric, and a sprinkle of salt. Get them all mingling.
• Let the party simmer! Pop a lid on and give them 20 minutes to get to know each other.
• Almost there! Time for the garam masala sprinkle.
• Finish strong with a cilantro garnish. Serve it while it’s hot and let the compliments roll in.

Notes

TIPS

Canned chickpeas? Sure thing, just remember to give them a rinse.

Fancy a creamy touch? A dash of coconut milk before simmering won’t hurt.

Spice levels a bit much? Tweak the chilies to your liking.

HOW TO PLATE UP

A bed of steamed rice or flatbreads? Perfect match.

A crisp salad on the side? Refreshing contrast.

And if you’re feeling zesty, a splash of lemon juice on top!
WRAPPING IT UP!