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Chickpea Curry

4

40 min

Chickpea Curry

Chickpea Curry Photo 1

Time

40 min

Serving

8 persons

Calories

135

Rating

4.00★ (665)

Author: Victoria Buriak
This easy chickpea curry is made with canned chickpeas for a fast, convenient vegan meal. Fresh ginger, garlic, and Indian spices add lots of flavor.

Ingredients

  • vegetable oil: 2 Tbsp
  • onions: 2 piece (minced)
  • garlic: 2 clove (minced)
  • ginger root: 2 tsp (chopped, fresh)
  • whole cloves: 6 piece
  • (2-inch) sticks cinnamon: 2 piece (crushed)
  • ground cumin: 1 tsp
  • ground coriander: 1 tsp
  • pinch of salt:
  • cayenne pepper: 1 tsp
  • ground turmeric: 1 tsp
  • chickpeas: 2 cans (15 ounce cans)
  • fresh cilantro: 1 cup (chopped)

Metric Conversion

Stages of cooking

Chickpea Curry Photo 21
Chickpea Curry Photo 3 2
  1. Heat oil in a large frying pan over medium heat. Add onion; cook and stir until onions are tender, about 3 to 5 minutes.
    Chickpea Curry Photo 2
  2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in chickpeas and their liquid. Continue to cook and stir until heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.
    Chickpea Curry Photo 3

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