Easy Chickpea Curry Recipe

I recently experimented with a Creamy Chickpea Recipe that brings together diced onions, minced serrano peppers, grated ginger, and coconut milk. The blend of chickpeas with tomatoes and garlic creates a vibrant dish that sparks my curiosity every time I make it. I love serving it over rice and adding a hint of fresh cilantro.

I’m excited to share one of my go-to recipes that brings a twist to your usual dinner routine. I start by heating up a tablespoon of vegetable oil in a large pan and tossing in two diced medium onions until they’re just soft.

Then I add three cloves of garlic and a one inch piece of grated ginger that fill the kitchen with amazing aromas. I also mix in two minced serrano peppers for that extra kick, making it clear that this isn’t your average meal.

Next, I add two cans of chickpeas that have been drained and rinsed along with a can of diced tomatoes. The curry powder and ground cumin give this dish its bold punch while a can of coconut milk makes it irresistibly creamy.

I usually serve this over rice and finish it with a sprinkle of fresh cilantro. It’s a simple yet exciting dish that truly hits the spot if you’re into spicy, curried flavors.

Why I Like this Recipe

1. I really like this recipe becuz it’s super easy to make even when im in a hurry, and the flavors all come together in a way that makes me feel like im cooking something special every time.
2. I love how the spices like curry powder, cumin, and the serrano peppers pack a punch. They give the dish this cool kick without being overly spicy, which is just perfect for my taste.
3. The mix of coconut milk and tomatoes gives it a creamy yet tangy flavor that makes every bite interesting, and the chickpeas keep it hearty and healthy too.

Ingredients

• Onions: Theyre high in fiber and add a savory sweet flavor once they are sautéed.
• Chickpeas: Packed with protein and fiber they make the curry filling and are really healthy.
• Serrano peppers: They add fiery spice vitamin C and a punch that livens up the dish.
• Garlic: Offers robust flavor immune boosting and heart healthy compounds in small amounts.
• Ginger: Provides a zesty warming kick that aids digestion and brightens the flavor.
• Diced tomatoes: Contribute natural sweetness and tang adding moisture and vibrant color to the curry.
• Coconut milk: A rich creamy ingredient that softens spices and gives a subtle sweetness.
• Curry powder: Bursting with aromatic spices it forms the essential flavor base for this dish.

Ingredient Quantities

• 2 medium onions, diced
• 2 cans chickpeas, drained and rinsed
• 2 serrano peppers, minced
• 3 cloves garlic, minced
• 1 inch piece of ginger, grated
• 1 can diced tomatoes
• 1 can coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Cooked rice, to serve
• Fresh cilantro, chopped (optional)

How to Make this

1. Heat the vegetable oil in a large pan over medium heat and add the diced onions; cook them until they become soft and a bit golden.

2. Stir in the minced garlic, grated ginger, and minced serrano peppers; let them cook for about 1 to 2 minutes while stirring so they dont burn.

3. Sprinkle in the curry powder and ground cumin; stir everything together and let the spices heat up for another minute.

4. Add the diced tomatoes, coconut milk, and rinsed chickpeas to the pan; stir so all the ingredients are well mixed.

5. Bring the curry to a simmer then lower the heat; let it cook for about 10 to 15 minutes so the flavors really meld together.

6. Give the curry a taste then add salt and pepper as needed.

7. Meanwhile, heat up your cooked rice in a separate pot or microwave.

8. Once the curry is done, spoon it generously over the warm rice.

9. If you like, sprinkled on some chopped fresh cilantro for extra flavor and color.

10. Serve hot and enjoy your easy chickpea curry!

Equipment Needed

1. Large pan for cooking the curry
2. Cutting board for chopping onions, garlic, ginger, and peppers
3. Sharp knife to dice and mince ingredients
4. Can opener for the diced tomatoes, coconut milk, and chickpeas
5. Grater for the fresh ginger
6. Measuring spoons to get the right amount of spices
7. Wooden spoon or spatula for stirring
8. Colander to rinse the chickpeas
9. Separate pot or a microwave-safe bowl to heat the rice
10. Serving bowls for plating the curry and rice

FAQ

Easy Chickpea Curry Recipe Substitutions and Variations

• Instead of diced onions, you could use 1 large red onion for a sweeter flavor that might bring a different twist to your curry
• If chickpeas aren’t handy, try swapping them with white beans or black eyed peas which will still pack the protein
• If you dont have serrano peppers or find them too hot, jalapeno peppers work pretty well or even just a pinch of cayenne can do the trick
• In case you’re out of coconut milk, you could mix almond milk with a little coconut essence for that creamy texture

Pro Tips

1. Make sure your onions and garlic are really softened before you add the ginger and peppers; it helps unlock more flavor and makes the spices blend in better.
2. Keep stirring the aromatics once they start to change color so they dont burn; burnt garlic or ginger can give your curry a bitter taste.
3. Let the curry simmer long enough so that all the flavors really mash together; a slow simmer makes a big difference but dont let it reduce too much or it might stick.
4. If you like a little twist, try a squeeze of fresh lime or lemon juice right before serving to brighten up the dish.