Spicy Chickpea Curry is your ticket to a quick and satisfying meal with a kick of heat and a punch of flavor. Perfect for weeknights when you want something hearty with minimal fuss, this dish delivers on taste and nutrition.
Olive oil serves as the base for sautéing, adding a hint of fruitiness. Onion brings sweetness and depth once it's sautéed. Garlic and ginger are the aromatic powerhouses here, infusing the dish with their distinctive warmth and spice. The combination of ground cumin, coriander, turmeric, and cayenne pepper creates a robust, earthy, and spicy flavor profile. Garam masala adds complexity with its blend of spices, rounding out the dish. Chickpeas are the heart of the curry, offering texture and protein. Crushed tomatoes provide acidity and richness, while vegetable broth ensures a balanced consistency. Finally, a sprinkle of cilantro and a squeeze of lime juice brighten the dish just before serving.
This curry pairs beautifully with fluffy basmati rice or warm naan bread. For a complete meal, serve it alongside a simple cucumber and yogurt salad to balance the heat with some coolness.
Start by warming up the olive oil in a large pan over medium heat. Once it's shimmering, toss in your diced onion. Sauté the onion until it's translucent, which should take about five minutes. This step is crucial as it forms the flavor base.
Next, add the minced garlic and grated ginger to the pan. Stir them around for a minute or two until they're fragrant, but be careful not to burn them. This will add a lovely aromatic foundation to your curry.
Now it's time to awaken the spices. Sprinkle in the ground cumin, coriander, turmeric, cayenne pepper, and garam masala. Stir them into the onion mixture for about 30 seconds. You'll know they're ready when their scent fills your kitchen.
With the spices blooming, mix in the chickpeas, crushed tomatoes, and vegetable broth. Stir everything together until well combined and season with salt and freshly ground black pepper to your taste.
Bring the mixture to a simmer. Once bubbling, reduce the heat to low, cover your pan, and let it all simmer for 20 minutes. You'll want to check in occasionally and give it a stir to ensure nothing sticks to the bottom.
After simmering, remove the pan from the heat. Stir in the fresh cilantro and lime juice. This final touch adds a burst of freshness and a slight tang to your curry.
Serve your spicy chickpea curry hot, spooned generously over cooked rice.
Share