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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
Cook Time: 30 minutes
Total Time: 45 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!