Chickpea curry

• For 4 people
• Preparation time : 40 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Chickpea Curry
  • Chickpeas (drained and rinsed) : 2 cans
  • Onion (finely chopped) : 1 medium-sized
  • Garlic (minced) : 3 cloves
  • Ginger (grated) : 1 tablespoon
  • Tomato (chopped) : 2 medium-sized
  • Coconut milk (full-fat) : 1 can
  • Curry powder : 2 tablespoons
  • Turmeric : 1 teaspoon
  • Cumin : 1 teaspoon
  • Coriander : 1 teaspoon
  • Salt : 1 teaspoon
  • Vegetable oil : 2 tablespoons
  • Fresh cilantro (chopped (for garnish)) : 1 handful

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Heat vegetable oil in a large pan over medium heat.
• Add the chopped onion and cook until it becomes translucent.
• Add the minced garlic and grated ginger to the pan. Cook for another minute.
• Add the curry powder, turmeric, cumin, coriander, and salt to the pan. Stir well to coat the onions, garlic, and ginger with the spices.
• Add the chopped tomatoes to the pan and cook until they soften.
• Pour in the coconut milk and stir to combine.
• Add the drained and rinsed chickpeas to the pan. Stir well to coat them with the curry sauce.
• Reduce the heat to low and let the curry simmer for 15-20 minutes, allowing the flavors to meld together.
• Serve the chickpea curry over steamed rice or with naan bread.
• Garnish with freshly chopped cilantro.

Tips

• For a spicier curry, add a chopped chili pepper or a pinch of cayenne pepper.
• You can customize this recipe by adding vegetables like spinach, bell peppers, or carrots.

Information

• Chickpea curry is a popular vegetarian dish that is rich in protein and fiber.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.