As the colder months draw closer, warm up with this delicious chickpea curry for the whole family.
Chickpea curry is one of my fiancé's favourite curries, this dish is commonly know as chana masala and is a staple dish in North Indian cuisine, popular for it's blend of spices, tomato base and health benefits. This dish is a hug in a bowl, with the perfect balance of earthy spices and bright acidic notes with the lemon added in at the end. We tend to lean towards this dish in the colder months as it is so comforting.
Chickpeas are a fantastic source of plant-based protein as a 164g serving of chickpeas provides 14.5g of protein. Making them a superfood especially for vegans!
Ingredients
1 tbsp vegetable oil
1 tsp cumin seeds
1 medium white onion, finely chopped
1 bell pepper diced (green or red is fine)
5 garlic cloves, minced
1 small green chili pepper
2 tsp coriander powder
1 tsp ginger powder
1 tsp cumin powder
1 tsp paprika powder
1/2 tsp turmeric powder
1/4 tsp red chili powder
400g tin of chopped tomatoes
2 tins chickpeas, rinsed and drained
1/2 tsp garam masala
1-2 tsp lemon juice
2-3 tbsp coriander, chopped
Method
Heat a medium, heavy-bottomed pan over medium-high heat. Once hot, heat the oil and add the cumin seeds and onion. Sauté for 7-8 minutes, until golden. If the mixture gets dry, deglaze with 1-2 tablespoons of water.
Add the garlic, ginger, and green chili pepper and sauté for another 2-3 minutes. Deglaze the pan with a tablespoon of water (if needed), and add all the spice powders. Give it a few stirs to roast the spices, and then add the tomatoes. Continue to sauté for another 2-3 minutes. Mix in the chickpeas, baking powder (if using), salt, and 2 cups of water.
Raise the heat to high to bring to a boil, then reduce the heat to medium, cover and let cook for 25-30 minutes, until the chickpeas are very tender.
Uncover and raise the heat to high. Use a wooden spatula to slightly crush the chickpeas. Sauté for another 2-3 minutes to desired consistency. Taste and adjust salt and seasoning. Turn off the heat and add the garam masala lemon juice and stir gently.
Serve with rice and garnish with coriander and freshly cracked black pepper.
If you make this dish don't forget to make your cold onion chutney to go with it! What is your go to winter warmer?
Blessed be,