Chickpea Curry Base
A warming, aromatic chickpea curry with customizable vegetables and protein options. Built on a fragrant spice base, this adaptable one-pot meal works with any seasonal produce and protein choice.
Ingredients
Method
Dice the onion, mince the garlic and ginger, and chop or cube your chosen primary and secondary vegetables. If using optional protein, cut into bite-sized pieces.
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.
Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
Add the garam masala and stir well to coat the aromatics. Toast for 30 seconds.
Add the primary vegetable, optional protein, and canned tomatoes with their juice. Stir to combine.
Pour in the vegetable broth and coconut milk (if using). Bring to a simmer and cook uncovered for 12–15 minutes until the primary vegetable is tender.
Add the drained chickpeas and secondary vegetable. Simmer for another 8–10 minutes until all vegetables are cooked through.
Season to taste with salt and black pepper. Adjust spice level with additional garam masala if desired.
Finish with a squeeze of fresh lime juice and a sprinkle of chopped cilantro if desired. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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