Curried chickpeas are a quick simple diner that I am in love with right now. I’m always looking for new vegetarian dishes that are easy to make and are not just a side dish. This dish is full of flavor from the curry and packed with protein from the chickpeas. I like to serve it over rice and top it with a creamy cucumber yogurt sauce that ties everything together. I can’t wait for you to try this new recipe!
Here’s what you need to make curried chickpeas:
The ingredients are mostly pantry items, but there are a few fresh things to pick up. First, you’ll need an onion, fresh ginger, and garlic. Next, you need curry powder, tomato paste, crushed tomatoes, and vegetable stock. In addition, you need two cans of chickpeas, coconut milk, a little honey, and Sriracha hot sauce. I like fresh cilantro for garnish, but that’s optional.
How to make curried chickpeas:
When I say this recipe is easy to make, I really mean it’s easy to make! Here’s what you are going to do. First, dice an onion and mince some ginger and garlic. You’re going to sauté the onion and ginger together until it’s soft about 8-10 minutes. Next, you’ll add your minced garlic and curry powder. You only want to cook this for about 30 seconds and then you’ll add in the tomato paste.
Why cook the tomato paste?
It’s important to cook the tomato paste for at least a minute or two. Tomato paste is bright red when it comes out of the tube, you want it to be more of a brick red color before moving on to the next step. Cooking your tomato paste helps the overall dish develop a deeper flavor
After you’ve cooked the tomato paste, add the crushed tomatoes and cook for another 2 minutes or so. Then, you’ll add in your vegetable broth to deglaze the pan. Most of us use non-stick pans so it’s unlikely that anything will actually be stuck to the bottom of the pan. But it’s still a good idea to run your wooden spoon along the bottom of the pan just in case anything did stick to the bottom.
Next, add your drained and rinsed chickpeas, coconut milk, honey, and Sriracha hot sauce. Bring it all to a rapid simmer then lower the heat and simmer on low for about 10 minutes.
How to serve Curried Chickpeas:
This is filling enough for a main dish. I like to serve it over basmati rice and top it with my creamy cucumber yogurt sauce. Then I warm up some store-bought Naan and serve it alongside. If you want to serve this as a side dish it would pair nicely with some roasted chicken.
Watch me make this recipe! Click on the link below to watch the video! https://www.instagram.com/p/CbIi3eDJ4B7/
Curried Chickpeas
Curried Chickpeas are quick, easy, and delicious. Full of flavor and packed with protein, dinner is on the table in under 30 minutes!
Ingredients
- 1 onion, finely diced
- 2 tsp fresh ginger, finely minced
- 2-3 garlic cloves, minced
- 2 tbsps curry powder
- 2 tbsp tomato paste
- 1 can (14.5 oz) crushed tomatoes
- 1/2 tsp salt
- 1 cup vegetable stock/broth
- 2 cans chickpeas, drained and rinsed
- 1 13.5 oz. can full fat coconut milk (shake well before opening can to combine) *see note
- 1-2 tsp honey
- 1-2 tsp Sriracha hot sauce
- 1/4 cup fresh Cilantro for topping
- Olive oil for sautéing
Cucumber Yogurt Sauce
- 2 cups plain greek yogurt
- 2-4 garlic cloves, minced
- 1 cup cucumber, finely diced
- 1 lemon, juiced
- 1/2 tsp salt
- 1/4 tsp black pepper
- *optional 1 tbsp fresh mint or dill, chopped
Instructions
1. In a deep sauté pan, warm oil over medium heat. Once the oil is hot add onions and ginger. Cook for about 10 minutes until onions are soft and translucent.
2. Add garlic and curry powder. Cook for 30 seconds. Do not burn the garlic!
3. Add tomato paste and cook for at least 1 minute. You want the paste to go from bright red to darker brick red.
4. Add crushed tomatoes cooking for about 2 minutes.
5. Add vegetable stock to deglaze the pan. Scrape up any little bits that are stuck to the bottom of the pan.
6. Add chickpeas, coconut milk, honey, and Sriracha, and give it a good stir. Bring to a boil, then reduce the heat to low and simmer for 10minutes.
7. Taste to adjust seasonings. Might need a little extra salt.
8. Serve over Basmati rice and top with fresh cilantro and cucumber yogurt sauce.
Instructions for Cucumber Yogurt Sauce
Add all ingredients to a bowl, stir to combine. Adjust seasoning as needed. Let sit for about 30 minutes to allow flavors to come together.
Notes
- If you don't want to use coconut milk feel free to use heavy whipping cream instead.
- Be sure to shake the coconut milk can before opening it. Coconut milk has a tendency to separate so f you do not shake it there will be solids at the top and liquid beneath. If you forget to shake it just try your best to whisk it and break up the solid part as you stir it into the tomato mixture.
- Ginger can be finely minced using a knife or use a micro-plane grater and grate ginger.
- Cook tomato paste for at least a minute until it goes from bright red to a brick red color.
