Chickpea Curry

A beautifully colorful and delicious meal. Easily prepared, it will satisfy even the hungriest gourmet.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 2 cans Chickpea, cooked

  • 1 spoon Oil, peanut

  • 1 piece Onion, raw

  • 1 pod Garlic, fresh

  • 1 spoon Spices, ginger, ground

  • 2 piece Chili peppers, green chili, fresh

  • 2 teaspoons Spices, cumin, seeds

  • 2 teaspoons Spices, coriander - seeds

  • 0.5 teaspoons Spices, pepper, red or cayenne

  • 1 teaspoon Spices, turmeric, ground

  • 2 teaspoons Spices, paprika

  • 1 teaspoon Spices, paprika

  • 1 can Tomato, pieces - can

  • 2 dl Water

  • 15 ml Juice, lemon

  • 0.5 teaspoons Salt, table

Steps

  1. Peel the onion and garlic, wash them, and chop finely. Wash the chili, clean it, and cut it into pieces. Pour the canned tomatoes into a larger bowl and roughly blend them with a hand blender. Drain the chickpeas from the cans into a larger colander, rinse them, and drain well.

  2. Place a pan on the stove and heat it well. Add oil and stir slightly to distribute it evenly across the pan. Add the onion to the oil and sauté until it becomes soft and nicely browned (about 5 minutes).

  3. Then add ginger, garlic, chili, cumin, coriander, cayenne pepper, turmeric, ground red paprika, and half a teaspoon of garam masala to the pan. Mix everything well and cook on medium heat for a good minute.

  4. Next, stir in the tomatoes, 2 dl of water, and the chickpeas. Mix everything together and cook covered at a gentle simmer for 10 minutes. Uncover the pan, add salt, the remaining garam masala, and mix. Pour lemon juice over everything, stir, and remove from heat.

  5. Serve the dish warm with rice or pita bread.

Nutrition Information (Per 100g)

  • Calories: 107.09 kcal
  • Fat: 1.84 g
    • Saturated Fat: 0.09 g
  • Carbohydrates: 17.21 g
    • Sugars: 2.37 g
  • Protein: 4.04 g
  • Fiber: 4.13 g

Advice

Instead of canned chickpeas, you can use dried chickpeas, which you soak overnight and cook the next day in salted water. Cook for about an hour or until they become soft, then drain and cool. Cook the chickpeas with a bay leaf or seaweed. This way, the chickpeas are much easier to digest, and the dish wont cause bloating.