Description
A hearty and flavorful Chickpea and Tomato Curry that combines protein-rich chickpeas with vibrant tomatoes and aromatic spices. This easy stovetop curry is perfect for a wholesome weeknight dinner, offering a rich, comforting dish with a satisfying blend of savory and spicy notes.
Ingredients
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin seeds
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (optional for heat)
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup vegetable broth or water
- Salt, to taste
- Fresh cilantro, chopped, for garnish
- 1 tablespoon lemon juice
Instructions
- Prepare the aromatics: Heat vegetable oil in a large skillet or pan over medium heat. Add cumin seeds and toast for about 30 seconds until fragrant. Add the finely chopped onion, and sauté for 5-7 minutes until soft and golden brown. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes to release their aroma.
- Add spices: Sprinkle in ground coriander, turmeric powder, garam masala, and chili powder. Stir well to coat the onions and aromatics with the spices, cooking for about 1 minute to toast the spices and deepen their flavor.
- Incorporate tomatoes: Pour in the canned diced tomatoes with their juices. Simmer the mixture for 5-8 minutes, stirring occasionally, allowing the tomatoes to break down and the flavors to meld into a thick sauce.
- Add chickpeas and simmer: Add the drained chickpeas to the pan along with the vegetable broth or water. Stir well to combine, then bring the curry to a gentle simmer. Let it cook uncovered for 15 minutes, stirring occasionally, until the chickpeas are tender and the sauce is well blended.
- Season and finish: Add salt to taste and stir in the lemon juice for brightness. Remove the curry from heat. Garnish with chopped fresh cilantro before serving.
Notes
- For a creamier texture, add a splash of coconut milk towards the end of cooking.
- Serve with basmati rice or warm naan bread to make it a complete meal.
- You can adjust the chili powder to control the heat level.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
