Easy chickpea curry (Chana Masala Recipe)
- Author: Gabi Rupp
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 2 1x
- 1 tbsp olive oil
- 1 teaspoon (5 ml) cumin
- 2 teaspoon (10 ml) ground turmeric or curry powder
- 1/2 teaspoon (2.5 ml) Cayenne pepper
- 2 medium onions, diced
- 2 cloves garlic, minced
- 1 2-inch piece fresh ginger, peeled and coarsely chopped
- 1 green pepper, diced
- 2 carrots, cut in cubes or slices
- 1 (14-ounce/398 ml) BPA-free can chickpeas, drained and rinsed
- 2–3 medium tomatoes in cubes (or 1 (14-ounce/398 ml) BPA-free can diced tomatoes, with juices)
- 1 (14-ounce/398 ml) (light) coconut milk (1 can = 1.5 cups)
- 1 cup vegetable broth
- some salt and pepper
- lime juice for seasoning (optional)
- In a large pan, heat the oil over medium heat.
- Add cumin and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them).
- Stir in the onion, season with a pinch of salt, and cook for 3 minutes.
- Add the garlic, ginger, turmeric and Cayenne pepper. Stir to combine and sauté for a couple of minutes, until the garlic softens.
- Add the chickpeas, green pepper, carrots, tomatoes with their juices, coconut milk and vegetable broth.
- Stir to combine, cover, and let it come to a boil.
- Reduce heat and let it simmer over medium high heat for 20 minutes. (Mash a few of the chickpeas and continue to cook)
- Season with the salt, pepper and lime juice to taste.
- Jasmine rice or Basmati rice go very well with curried chickpeas. To maximize nutrients and fiber I prefer to serve it on a bed of cooked whole grains, e.g. brown rice or bulgur.
- You can store the cooled curry in an airtight container in the freezer for up to 1 month or in the fridge for up to 4 days.
- Sprinkle some choppend cilantro over your dish right before serving