Try this 30 Minute Chickpea Curry recipe, or contribute your own.
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon salt (or to taste)
- 1 medium onion chopped
- 1 teaspoon tomato paste
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- 2 chickpea cans (400 grams each) drained
- 1/2 teaspoon red chilli powder (can be substituted with paprika
- water (i used the chickpea can and filled it twice with water and added it to the chickpea curry)
- Carbohydrate 0.98144827605717 g
- Cholesterol 0 mg
- Fat 1.22597972266093 g
- Fiber 0.155303885624378 g
- Protein 0.234761666275831 g
- Saturated Fat 0.164846344503913 g
- Serving Size 1 1 -4 serving (7g)
- Sodium 778.01135554969 mg
- Sugar 0.826144390432792 g
- Trans Fat 0.0501407388873456 g
- Calories 15 calories
Step-by-step
- In a large heavy based pot, heat the olive oil and add the chopped onion. Fry the onion for a few minutes until just slightly softened and translucent.
- Then add in the chopped garlic and ginger, and fry for 1-2 minutes until just slightly cooked.
- Add the drained chickpeas, the spices (salt, red chilli powder, ground coriander and ground cumin). Also add in the tomato paste. Cook on medium high heat for a few minutes and then add in the water. I used the same chickpea can to measure the water and added two cans of water. You can reduce the amount if you like a less soupy curry.
- Bring to a simmer and then cover and cook on medium low heat for 15-20 minutes.
- After 15-20 minutes take off heat and garnish with fresh coriander.
- Serve with white rice or flatbread.
Ground cumin and coriander rely heavily on fat-soluble flavor compounds that require direct contact with olive oil to release their aromatic profiles fully into the dish. When these spices meet heated oil before any water is introduced, a process called blooming occurs, transforming their raw, earthy bitterness into deeper, toasted notes that define the foundation of the base. Onions contain sulfur compounds that break down during the initial fry, shifting from pungent to sweet as translucent layers form, while tomato paste contributes glutamates that build savory depth without requiring long simmering times.
Optimizing Texture and Liquid Balance
Heavy-bottomed pots distribute heat evenly across the cooking surface, preventing the concentrated tomato paste and minced ginger from scorching during the vital two-minute window before the legumes enter the pan. Adding canned chickpeas alongside dry spices allows the legumes to absorb flavor while retaining structural integrity during the subsequent fifteen to twenty minutes of covered simmering on medium-low heat. Adjusting the water volume alters the final consistency significantly; measuring liquid via repurposed cans ensures repeatable results, though reducing the water by half yields a thicker, clinging sauce rather than a broth-heavy preparation.
- Substitute red chili powder with an equal volume of sweet or smoked paprika to eliminate heat while maintaining color depth.
- Mince garlic and ginger finely to prevent fibrous strands from interrupting the smooth mouthfeel of the sauce.
- Monitor the simmer carefully if reducing water levels to prevent the dense legumes from sticking to the base of the pot.
