Indian Chickpea Curry
Spiced chickpea curry with aromatic garam masala, ginger, and onions simmered in tomato broth. Served over rice or with bread to absorb the warm, fragrant sauce.
Ingredients
Method
Dice the onion, mince the garlic and ginger, and measure out the garam masala, cumin, and turmeric.
Heat coconut oil in a large pot over medium heat. Add diced onion and sauté until softened and translucent, about 3 minutes.
Stir in minced garlic and ginger, cooking for 1 minute until fragrant.
Add garam masala, cumin, and turmeric, stirring constantly for 30 seconds to bloom the spices.
Add drained chickpeas, canned tomatoes, and vegetable broth to the pot, stirring well to combine.
Bring to a gentle simmer over medium-high heat, then reduce to medium-low and cook uncovered for 25–30 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
Taste and adjust seasoning with salt and black pepper as needed.
Squeeze lime juice over the curry, garnish with fresh cilantro, and serve over cooked basmati rice or with naan bread.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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