This is a very nice chickpea curry recipe, not hot at all but full of flavor.
If you prefer some heat, you can add a few dried chili flakes when you add the tomatoes. Of course you
can also add any Indian flavored hot sauce or regular hot sauce.
Vegetarian Indian curry recipes like this one are a fabulous way of reducing the amount of meat we eat, while still enjoying delicious and healthy food. Or use it as a side dish at a meat based meal.
Indian curry recipes can vary quite a bit in terms of heat. This recipe isn’t hot at all.
You can add some heat if you want. Add dried chili flakes when you are adding the tomatoes and let them cook together. Or if you prefer you can add hot sauce to suit your taste to the fully cooked chick pea curry.
This wonderful vegetarian curry is quite versatile. You can serve it by itself as the main course with rice or Indian naan bread to soak up those wonderful juices. Or, serve it as a side dish with other vegetarian or meat based Indian dishes.
When I make it I often make another Indian style vegetable dish and enjoy a simple and easy vegetarian meal. I am not a vegetarian, but a night or two away from meat doesn’t hurt.
This vegetarian curry recipe is very healthy too. Check out the nutritional numbers. You will see that even a side dish serving gives you over 11 grams of protein and 10 grams of fiber!
Chickpea Curry Recipe
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1/3 cinnamon stick
- 2 cloves garlic, crushed
- 1 tablespoon ginger root, finely grated
- 2 tomatoes, ripe, chopped
- 28 ounces canned chickpeas, drained (reserve liquid)
- 1 teaspoon cumin, ground
- 1/2 teaspoon coriander, ground
- 1/2 teaspoon salt
- In a large skillet heat the oil over a medium heat. Add the onions and the piece of cinnamon stick. Cook, stirring, until the onion is golden, about 10 minutes. Add the garlic and ginger root. Cook for 2 to 3 minutes. Add tomatoes and let the mixture simmer for 10 minutes or until tomatoes are soft.
- Stir in the chickpeas, cumin, coriander and salt. Simmer, stirring occasionally, for 10 to 12 minutes, adding 1 cup (250 ml) reserved chickpea liquid or water to keep the mixture saucy.
Serves 4 as a main course or 6 to 8 as a side dish.
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