Chickpea Curry

 

Chickpea Curry, originating from India, has transcended borders to become a beloved dish worldwide. This hearty and aromatic curry is a celebration of spices and textures, offering a delightful experience for vegetarians and meat-lovers alike.

Ingredients:

  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 can (14 ounces) diced tomatoes
  • 1 can (13.5 ounces) coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish

Method:

  1. Heat oil in a large skillet or pot over medium heat. Add chopped onions and cook until softened.
  2. Add minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant.
  3. Stir in curry powder, ground cumin, and ground coriander, cooking for another minute.
  4. Pour in diced tomatoes and coconut milk, stirring well to combine.
  5. Add chickpeas to the mixture, stirring gently.
  6. Simmer the curry uncovered for 15-20 minutes until it thickens slightly and the flavors meld together.
  7. Season with salt and pepper to taste.
  8. Garnish with fresh cilantro before serving.

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