Name: Spicy Indian Chickpea Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1/4 cup (60 ml) vegetable oil; 1 tsp (5 ml) cumin seeds; 1 medium (~240 g) yellow onion, finely chopped; 5 cloves garlic, crushed; 1-inch (~15 ml) piece ginger, crushed; 1 small green chili pepper (such as Serrano or Thai chili), sliced; 2 tsp (10 ml) coriander powder; 1 tsp (5 ml) cumin powder; 1 tsp (5 ml) paprika powder, or Kashmiri chili powder if you have it; 1/2 tsp (2.5 ml) turmeric powder; 1/4 tsp (1.25 ml) red chili powder; 2 medium (~300 g) tomatoes, finely chopped or puréed in a food processor; 2 cans (around 425 g each) chickpeas, rinsed and drained; 1 1/4 tsp (6.25 ml) sea salt or table salt, or to taste; 1/4 tsp (1.25 ml) baking soda or baking powder, (optional – for extra tender chickpeas); 1/2 tsp (2.5 ml) garam masala or chaat masala; 1 tsp (5 ml) freshly squeezed lemon juice; 2-3 tbsp (30-45 ml) cilantro leaves, chopped; julienned ginger, optional, for garnish; 1/8 tsp (0.5 ml) freshly cracked black pepper, optional, for garnish

Description

Discover how to make a flavorful Spicy Indian Chickpea Curry that will tantalize your taste buds. This easy recipe is perfect for a delicious homemade meal.

Ingredients

1/4 cup (60 ml) vegetable oil
1 tsp (5 ml) cumin seeds
1 medium (~240 g) yellow onion, finely chopped
5 cloves garlic, crushed
1-inch (~15 ml) piece ginger, crushed
1 small green chili pepper (such as Serrano or Thai chili), sliced
2 tsp (10 ml) coriander powder
1 tsp (5 ml) cumin powder
1 tsp (5 ml) paprika powder, or Kashmiri chili powder if you have it
1/2 tsp (2.5 ml) turmeric powder
1/4 tsp (1.25 ml) red chili powder
2 medium (~300 g) tomatoes, finely chopped or puréed in a food processor
2 cans (around 425 g each) chickpeas, rinsed and drained
1 1/4 tsp (6.25 ml) sea salt or table salt, or to taste
1/4 tsp (1.25 ml) baking soda or baking powder, (optional – for extra tender chickpeas)
1/2 tsp (2.5 ml) garam masala or chaat masala
1 tsp (5 ml) freshly squeezed lemon juice
2-3 tbsp (30-45 ml) cilantro leaves, chopped
julienned ginger, optional, for garnish
1/8 tsp (0.5 ml) freshly cracked black pepper, optional, for garnish

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Instructions

Place a medium-sized, heavy pan over medium-high heat. When it’s warm, pour in the oil and toss in the cumin seeds and chopped onion. Cook for 7-8 minutes until they turn golden brown. If the mixture becomes dry, splash in a bit of water.
Introduce the crushed garlic, ginger, and sliced green chili pepper into the pan, cooking for an additional 2-3 minutes. If necessary, add a splash of water to the pan, then incorporate all the spice powders. Stir the mixture a few times to toast the spices, then add the chopped or puréed tomatoes. Continue cooking for another 2-3 minutes.
Combine the chickpeas, optional baking powder, salt, and two cups of water into the pan. Increase the heat to bring the mixture to a boil, then lower the heat to medium. Cover and let it simmer for 25-30 minutes until the chickpeas are very soft.
Remove the lid and turn the heat to high. Gently mash some of the chickpeas using a wooden spatula. Cook for another 2-3 minutes until you reach the preferred consistency. Taste and adjust the salt and other seasonings as needed. Turn off the heat, then stir in the garam masala or chaat masala, lemon juice, and chopped cilantro leaves. Optionally, garnish with julienned ginger and freshly cracked black pepper.

Notes

– Enhance the flavor by toasting cumin seeds in a dry pan before adding.
– Infuse a smoky taste by incorporating smoked paprika along with regular paprika.
– Adjust the heat level by increasing the amount of red chili powder to your preference.