Weekly Recipe
Chickpea Curry
2 tbsp oil (olive oil or coconut oil)
1 small onion, finely chopped
3 cloves garlic, minced
1-inch piece ginger, grated
1-2 green chilies, chopped (optional, for heat)
2 tsp cumin seeds
1 tsp turmeric powder
1 tsp ground coriander
1 tsp garam masala
1 tsp paprika (or chili powder for spice)
1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
1 can (15 oz) chickpeas, drained and rinsed
½ cup coconut milk (or water/vegetable broth for a lighter version)
½ tsp salt (or to taste)
½ tsp black pepper
Juice of half a lemon
Fresh cilantro for garnish
Sauté aromatics: Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Then, add chopped onions and sauté until golden brown.
Add garlic, ginger, and chilies: Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another 1-2 minutes until fragrant.
Spices and tomatoes: Add turmeric, ground coriander, garam masala, and paprika. Stir well, then add diced tomatoes. Cook for 5-7 minutes until the tomatoes break down and thicken.
Add chickpeas: Stir in the chickpeas and mix well to coat them with the spice mixture. Cook for 2 minutes.
Simmer with liquid: Pour in the coconut milk (or broth/water). Stir and let the curry simmer for 10-15 minutes on low heat, allowing the flavors to meld.
Finish with lemon juice & garnish: Stir in lemon juice, taste, and adjust seasoning if needed. Garnish with fresh cilantro.
Serve & enjoy: Serve hot with basmati rice, naan, or roti.