Chickpea Curry – a light and hearty vegetarian dish with complex and deep flavors using ingredients that are readily available in your pantry. It’s so good; you won’t think of adding some meat in it!
I know it’s not curry season yet and we just officially welcomed summer. But I can’t help but share one of my favorite curry recipes which is as good as those you eat from restaurants. I took the inspiration for this Chickpea Curry recipe from my Curry Channa and and Aloo (Channa= chickpeas and Aloo=potatoes) which is spectacularly *THE BOMB*.
As you can see below this post, the list of ingredients might scare you off, but actually most of them are pantry staple seasonings that are used more often in homecooking.
Like what they always say, the best kind of recipes are those you make over and over again without realizing that it’s one of your fave recipes – just like this Chickpea Curry recipe.
I don’t know how many times a week I prepare this especially during winter season. It’s like the perfect comfort food without the guilt ’cause it’s whole and real food cooked to perfection.
What we are trying to achieve in this chickpea curry is a vegan meal that tastes as good as those with meat. Yep! This is not your usual bland all-veggies meal. NOPE! I don’t enjoy eating that either.
So we’re creating complex and deep flavors that meld well together. For that creaminess, I added coconut milk in this recipe to give it that softer touch to this highly-seasoned yet not overpowering curry dish.
It may taste like you’ve been standing beside the stove for hours, but actually it’ll only take you more or less 30 minutes to achieve such joyful blend of flavors. And you can tell it by its smell! Yes!! That’s the selling point of this recipe.
This Chickpea Curry here has an out-of-this-world blend of flavors without the hassle. If you’re vegetarian or on a special diet, you can certainly add this to your weekly rotation. It’s healthy, tasty and so easy to prepare. What’s not to love?
You can eat it alone or pair it with unleavened bread or flat bread which I’ll be posting tomorrow a plateful of warm white rice. Now go grab a bowl! (Flatbread Recipe HERE)
Tips and Notes:
- You can also add some spinach, broccoli or cauliflower florets to add some color in this dish.
- Dried chickpeas work well with this recipe, too, in replacement of canned ones. Place them in a large bowl and soak in cold water for 8-12 hours or overnight. Or you can follow some of these tips on how to soak and cook dried chickpeas.
- You may leave out nutmeg spice if you don’t have one.
Watch How To Make It
- ¼ – 1/2 cup canola oil
- 1 medium onion diced
- 2 teaspoons minced garlic
- 2 teaspoons fresh thyme
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg spice
- 1 ½ teaspoon smoked paprika
- 2 -3 tablespoons curry powder
- 1 teaspoon cumin spice
- 1 teaspoon white pepper
- 2 cups cubed potatoes
- 1 1/2 cups or more broth or water
- 2 cans of chickpeas , drained
- ½-1 teaspoon cayenne pepper (optional)
- 2 green onions , chopped
- ½ -1 cup coconut milk
- ½ tablespoon bouillon chicken powder (optional)
- 1-2 tablespoons parsley or cilantro
- Salt to taste
- Heat up large sauce-pan with oil, and add onions, garlic, thyme, allspice, nutmeg spice , smoked paprika, curry powder, cumin spice and white pepper. Stir occasionally for about 2-3 minutes until onion is translucent.
- Then add potatoes, stir and sauté for about 2-3 more minutes. Add stock / water if necessary to prevent any burns
- Next add chickpeas, cayenne pepper , green onion, coconut milk, chicken powder and broth. Bring to a boil and let it simmer until sauce thickens, it might take about 18 minutes. Throw in some cilantro or parsley , adjust for salt, pepper and stew consistency. Serve warm.
Heat up large sauce-pan with oil, and add onions, garlic, thyme, allspice, nutmeg spice, smoked paprika, curry powder, cumin spice and white pepper. Stir occasionally for about 2-3 minutes until onion is translucent.
Then add potatoes, stir and sauté for about 2-3 more minutes. Add stock/water if necessary to prevent any burns. Next add chickpeas, chili pepper, green onion, coconut milk, chicken powder and broth. Bring to a boil and let it simmer until sauce thickens, it might take about 18 minutes. Throw in some cilantro or parsley, adjust for salt, pepper and stew consistency. Serve warm.