Yummy Vegetarian Chickpea Curry

8 servings
1 hr 5 min

One of my current weeknight dinner faves: this incredibly yummy and spicy chickpea curry that makes your nose run non-stop. The key thing here is to prep your chickpeas. I use tinned chickpeas so I rinsed out the sticky film covering the chickpeas. Then I placed the chickpeas in a deep bowl and filled it with enough water to completely submerge the chickpeas. I left it in the early morning and by late afternoon it had gotten soft.

This recipe is 100% vegetarian and vegan-friendly, but you can find my equally-delicious chicken curry recipe here. This curry is a no-fuss kind of recipe. Making curry has always sounded daunting to me when I was younger but it is not. The key is having a balance of numerous spices from cinnamon to cumin to garam masala. Try to use fresh ingredients e.g fresh ginger wherever you can for a super delicious curry.

Chickpea curry


Ingredients

1 large onion, chopped

3 garlic cloves, chopped

2 serrano peppers/1 habanero pepper/ 1 jalapeño

2-inch ginger root peeled, and grated (or blended)

1 large tomato, diced

3 tablespoons coconut milk

1 tablespoon brown sugar

1/2 cup hot water

2 tablespoons raw lemon juice

2 bay or 6 curry leaves

540 ml tinned chickpeas

1/2 cup chopped cilantro


Spices:


1 tablespoon salt

2 tablespoons curry powder

1 teaspoon ground cumin

1 tablespoon ground coriander/chopped mint leaves

1 tablespoon red chili/cayenne pepper

1 teaspoon cinnamon (optional)

1 tablespoon garam masala


Instructions

  1. Place chickpeas in a large bowl, rinse, and soak in water for 6-8 hours (or overnight). lt should be soft enough that pressing it gently will break it open.
  2. Fry onions and garlic until translucent. Add in serrano/habanero pepper and grated ginger. Add in spices, then add diced tomato, chickpeas, and hot water. Cook covered for 15 minutes on medium heat.
  3. Then remove the lid, lower heat, add in coconut milk, brown sugar, and lemon juice chopped cilantro, bay/curry leaves.
  4. Taste curry to check for salt and pepper level, and let simmer for another 20 minutes, then it's ready.


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Yummy Vegetarian Chickpea Curry

Recipe details

  • 8  servings
  • Prep time: 15 Minutes Cook time: 50 Minutes Total time: 1 hr 5 min
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Ingredients


  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 2 serrano peppers/1 habanero pepper/ 1 jalapeño
  • 2-inch ginger root peeled, and grated (or blended)
  • 1 large tomato, diced
  • 3 tablespoons coconut milk
  • 1 tablespoon brown sugar
  • 1/2 cup hot water
  • 2 tablespoons raw lemon juice
  • 2 bay or 6 curry leaves
  • 540 ml tinned chickpeas
  • 1/2 cup chopped cilantro

Spices

  • 1 tablespoon salt
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 tablespoon ground coriander/chopped mint leaves
  • 1 tablespoon red chili/cayenne pepper
  • 1 teaspoon cinnamon (optional but recommended)
  • 1 tablespoon garam masala

Instructions


Place chickpeas in a large bowl, rinse, and soak in water for 6-8 hours (or overnight). lt should be soft enough that pressing it gently will break it open.
Fry onions and garlic until translucent. Add in serrano/habanero pepper and grated ginger. Add in spices (see list above), then add diced tomato, chickpeas, and hot water. Cook covered for 15 minutes on medium heat.
Then remove the lid, lower heat, add in coconut milk, brown sugar, and lemon juice chopped cilantro, bay/curry leaves.
Taste curry to check for salt and pepper level, and let simmer for another 20 minutes, then it's ready. 

The Foody Bean
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Comments

  • Trudy Trudy on Nov 04, 2021

    I think this recipe would be delicious without the added brown sugar.

    • The Foody Bean The Foody Bean on Nov 04, 2021

      Hi there, you’re right, it’s still delicious but it just enhances the other spices because of the contrast, you don’t actually taste the sugar. Feel free to omit it if it still makes you uncomfortable!

  • Joanna Joanna on Nov 04, 2021

    Save your chickpea juice (aquafaba) to make eggless meringues & other vegetarian things. I've only done the meringues and they were great!

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