Simple Chickpea Curry
My Favourite Thing to Make for Dinner is Reservations.
I’ll admit it! I don’t love, love to cook.
So sure, I love going out.
But, take-out offers a great way to have some delicious food made for you and be in the comfort of home.
And by that I mean, it doesn’t matter what you where or what the kids are acting like 😉
For take-out options, I’m always up for some Indian food.
So full of healthy carbs!
I can’t remember when I first tried Indian food…but for a long time, I never tried re-creating anything like it at home.
For one, there are sooooo many good options for Indian food where we live and it’s relavtively inexpensive.
I love me some Indian food takeout on a Friday after a long week 🙂
Oh, and I’d never even attempt to re-create the amazingly delicious samosas.
And those sauces?!
To die for 🙂
All that being said, I did have a chickpea and potoato curry dish I was making for a few years.
And it was ok. But not fabulous.
This Simple Chickpea Curry recipe though is much, much yummier.
The recipe is adapted from this all-bean cookbook I borrowed from a friend.
It’s called Spilling the Beans – Cooking and Baking with Beans and Grains Every Day – perfect for a healthy carb lover like me.
The recipes are simple and everything I’ve made from this book is delicious.
And it’s very true what they note about this dish: the flavours really get to know each in the fridge so it makes great leftovers.
Add a salad on the side or some roasted veggies and you’re off the races my friend!
Not only that, it’s bursting with antioxidants and bioactive compounds found in the spices they use a lot of the time like turmeric, cumin, curry, and coriander.
And who doesn’t like some good ol’ naan bread?!
Hope you enjoy it!
- Canola or olive oil for cooking
- 1 small onion, chopped
- 4 cloves garlic
- 1 tsp cumin
- 1/4 cup chopped cilantro
- 1 Tbsp grated fresh ginger
- 1 to 2 tsp curry powder or paste
- 1 tsp salt
- 1/2 cup chopped fresh or canned tomatoes
- 2 x 19 oz cans of chickpeas
- 1/2 can light coconut milk
- In a large pan, heat 1 Tbsp or oil over medium-high heat. Add the onion and cook for about 5 minutes until soft.
- Add the cilantro, ginger, cumin and curry (or curry paste if using) and cook for another minute.
- Add the tomatoes, chickpeas, half of the amount of coconut milk and salt.
- Bring to a simmer, cover and cook for about 10 minutes.
- It will start to thicken. If too thick for your liking, add some more coconut milk.
- Serve hot over rice.
- Even better the next day!