Description
A flavorful and hearty Kichererbsen Curry featuring tender chickpeas simmered in a rich coconut milk and tomato sauce, infused with aromatic spices like cumin, coriander, turmeric, cinnamon, and cayenne. This comforting vegetarian dish is perfect for a nourishing meal and garnished with fresh cilantro for a burst of freshness.
Ingredients
Scale
Chickpeas
- 1 cup dried chickpeas
Vegetables & Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
Spices & Seasonings
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Liquids
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
Garnish
- Fresh cilantro, for garnish
Instructions
- Soak Chickpeas: Soak the dried chickpeas in a large bowl with plenty of water for at least 8 hours or overnight to rehydrate them and reduce cooking time.
- Drain and Rinse: After soaking, drain the chickpeas and rinse them well under cold water to remove any residual debris.
- Heat Oil: In a large pot over medium heat, warm the vegetable oil to prepare for sautéing the aromatics.
- Sauté Onion: Add the chopped onion to the pot and cook for about 5 minutes, stirring occasionally, until softened and golden brown.
- Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant, enhancing the curry’s flavor base.
- Add Spices: Incorporate the curry powder, ground cumin, coriander, turmeric, cinnamon, and cayenne pepper into the pot, stirring to coat the aromatics with spices.
- Toast Spices: Cook the spice mixture for about 1 minute, stirring constantly to release their essential oils and deepen the taste.
- Add Chickpeas: Add the soaked and drained chickpeas to the pot, stirring well to mix them with the spiced onion mixture.
- Add Liquids: Pour in diced tomatoes, coconut milk, and vegetable broth. Stir thoroughly to combine all ingredients evenly.
- Season: Add salt and black pepper to taste, then bring the mixture to a boil over medium-high heat.
- Simmer: Reduce heat to low, cover the pot, and simmer the curry for about 1 hour, stirring occasionally to prevent sticking and to ensure chickpeas become tender.
- Taste and Adjust: Once the chickpeas are soft, taste the curry and adjust seasonings with additional salt, pepper, or spices as preferred.
- Add Lemon Juice: Stir in the lemon juice to brighten the flavors, then remove the pot from heat.
- Serve: Ladle the curry into bowls and garnish with fresh cilantro leaves before serving for a fresh, herbaceous finish.
Notes
- Soaking chickpeas overnight not only reduces cooking time but also improves digestibility.
- If short on time, canned chickpeas can be used; adjust cooking time accordingly as canned chickpeas need less cooking.
- For a spicier curry, increase the amount of cayenne pepper or add fresh chili peppers.
- This curry can be served with rice, naan, or flatbreads for a complete meal.
- Leftovers store well in the refrigerator for up to 4 days and flavors deepen overnight.
