Chickpea Curry

A community recipe by Ericthekat

Not tested or verified by Nigella.com

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Introduction

Exceptionally easy, super-quick, cheap, healthy (reasonably), doesn't need fresh ingredients, and is delicious. This is the ultimate too-tired-to-cook, reach-for-the-can-opener weekday meal. Total prep and cooking time is about 20 minutes.

Ingredients

Serves: two for dinner (can str

Metric Cups

1 can chickpeas
1 can chopped tomatoes
1 onion
1 clove garlic
1 thumb-sized knob of fresh ginger
1 teaspoon dried chilli flakes (to taste)
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon mustard seeds (yellow or black)
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
2 tablespoons coconut milk
1 handful fresh coriander (Chopped)

1 can garbanzo beans
1 can diced tomatoes
1 onion
1 clove garlic
1 thumb-sized knob of fresh gingerroot
1 teaspoon red pepper flakes (to taste)
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon mustard seeds (yellow or black)
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
2 tablespoons coconut milk
1 handful cilantro (Chopped)

Method

Chickpea Curry is a community recipe submitted by Ericthekat and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

First, put on your rice to cook if that is what you prefer to have with your curries. Drain and rinse chickpeas. Finely dice onion and mince/grate/finely chop garlic and ginger. Heat oil in saucepan, add onion and cook, stirring occasionally, over medium heat until onions start to take on some colour.

While onions are cooking, measure out all your spices, the salt and chilli flakes into a cup, ramekin or small bowl. When the onions are lightly browned, add garlic and ginger, stir and cook for a further minute.

Tip in the spice mix and give a stir while cooking a further minute or two. Turn heat down at any point if it looks like the onions are at risk of burning.

Tip in the tomatoes. Stir everything together and cook a further minute or two. Add chickpeas and coconut milk. Another stir and a couple of minutes on the hob until chickpeas are heated through.

Sprinkle over coriander, if you fancy it, to serve. Serve with whatever curry-related extras you like. Rice, pitta or nan bread, a yoghurt-cucumber raita.

First, put on your rice to cook if that is what you prefer to have with your curries. Drain and rinse garbanzo beans. Finely dice onion and mince/grate/finely chop garlic and ginger. Heat oil in saucepan, add onion and cook, stirring occasionally, over medium heat until onions start to take on some colour.

Tip in the spice mix and give a stir while cooking a further minute or two. Turn heat down at any point if it looks like the onions are at risk of burning.

Tip in the tomatoes. Stir everything together and cook a further minute or two. Add garbanzo beans and coconut milk. Another stir and a couple of minutes on the hob until garbanzo beans are heated through.

Sprinkle over coriander, if you fancy it, to serve. Serve with whatever curry-related extras you like. Rice, pitta or nan bread, a yoghurt-cucumber raita.

Additional Information

The coconut milk is the most expensive ingredient here, everything else being dirt cheap. So, rather than opening a can for just two tablespoons, I freeze leftover milk in ice cube trays in the freezer, finding that one cube is about one tablespoon. Then I have coconut milk ready to go for the next time I make this, which inevitably is not that long after.

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What 1 Other has said

I had some left-over chickpeas, so tried this. Too mean to open a tin of coconut milk for 2 tbsp, I added a heaped tbs of dessicated coconut and some water. And I was liberal with the spices. The result was absolutely delicious.

Posted by Joodd on 11th February 2016

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