Chickpea Curry
This is a heavy-lifter for a weeknight. It relies on pantry staples and gains depth the longer it sits, making it a reliable choice for leftovers.
Control the consistency
The thickness of your gravy depends on how well you break down the aromatics early on. Take your time during the sweating phase so the onions melt into the base.
- Heavy-bottomed pot or Dutch oven
- Wooden spoon
- Knife and cutting board
What goes in.
- 2 cans (15 oz)chickpeas, drained and rinsed
- 2 tbspneutral oil or ghee
- 1 largeyellow onion, finely diced
- 3 clovesgarlic, minced
- 1 tbspfresh ginger, grated
- 1 can (14 oz)crushed tomatoes
- 1 tbspgaram masala
- 1 tspturmeric powder
- 1 tspground cumin
- 1/2 cupwater or vegetable stock
- handfulfresh cilantro, chopped
Blooming spices in oil
Adding your dry spices directly to the hot oil and aromatics releases their essential oils. Watch for the moment the scent becomes sharp and fills the room before adding the liquid.
The method.
Sauté the base
Heat the oil in your pot over medium heat. Add the onion and cook until it is soft and translucent, about 8 minutes. Add the garlic and ginger, stirring constantly for 1 minute until fragrant.
Toast the spices
Add the garam masala, turmeric, and cumin to the pot. Stir for 30 seconds to toast them, ensuring they do not burn.
Build the sauce
Pour in the crushed tomatoes and the water. Scrape the bottom of the pot to release any browned bits. Let this simmer for 5 minutes until the sauce deepens in color.
Simmer
Stir in the chickpeas. Lower the heat to medium-low and simmer uncovered for 15 minutes, allowing the chickpeas to absorb the spice profile.
Finish
Taste for salt. If the gravy is too thick, add a splash more water. Remove from heat and stir in the fresh cilantro just before serving.
Other turns to take.
Creamy finish
Stir in a half-cup of coconut milk at the very end for a richer, milder sauce.
Added greens
Fold in two cups of fresh spinach after adding the chickpeas and let it wilt in the residual heat.
When it doesn't go to plan.
If you want a thicker sauce, mash a small portion of the chickpeas against the side of the pot with your spoon.
Do not skip the rinsing of the chickpeas; it removes the starchy canning liquid that can muddy the flavor.
Serve this alongside basmati rice or warmed flatbread to ensure no sauce is left behind.
The ones that keep coming up.
Can I use dried chickpeas?
Yes, but they must be soaked overnight and boiled separately until tender before adding them to the curry base.
How do I store leftovers?
Keep in an airtight container in the refrigerator for up to three days. The flavors often improve by the second day.
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