I remember the very first time I had a chickpea (also known as the garbanzo bean.) I was in college, out with some friends at a cafe, and I ordered a salad. I took a bite and immediately spit it out. I had no idea what monstrosity had just invaded my mouth.
Enter the chickpea.
I then proceeded to avoid them at all costs for the next 15 years.
After my palate had been exposed to many more interesting flavors and textures, I started to enjoy Indian food. I was pretty surprised how abundant chickpeas are in their cuisine. But I love them now. Yes, I’m truly having a love affair with the chickpea. I even found a way to work them into cookies.
This vegetarian recipe is adapted from my friend Julie. Very aromatic, filling, rich in fiber, and is absolutely kick-ass delicious. I’ve made it several times and keep forgetting that I must make a double batch. We always eat way too much for dinner and then there’s never enough for lunch the next day.
Don’t be turned off by the long list of ingredients! Once you have them in place, this dish is super easy and flies by.
Easy Chickpea Curry
Serves 4
Prep time: 15 minutes
Total time: 35 minutes
Ingredients
• 4 tablespoons olive oil
• 1 large onion, chopped
• 1 1/2 tablespoons prepared ground ginger
• 1 tablespoon prepared minced garlic
• 2 teaspoons sugar
• 2 teaspoons curry powder (such as Madras)
• 2 tablespoons tomato paste
• 1 (19 ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 tablespoon lemon juice
• 2 tablespoons butter (optional)
• 1 teaspoon salt
• black pepper to taste
• 4 cups fresh spinach
• 1/2 cup water
• 2 cups of Basmati or white rice
Directions
Prepare rice according to package directions.
In a large skillet, heat oil on medium-high. Combine onion, ginger, garlic, sugar, curry powder, and tomato paste. Saute and stir frequently for about 3 minutes.
Add chickpeas, diced tomatoes with their liquid, lemon juice, and butter; season with salt and pepper. Simmer, stirring occasionally, for 10-12 minutes, until chickpeas are soft, but not mushy.
Stir in the spinach and water (it will look like a lot, but it will break down fast); season with salt and pepper. Cook for 1-2 more minutes, or until spinach wilts.
Serve over hot rice.
{ 4 comments… read them below or add one }
The long list of ingredients kind of made me shy away from making this, but I’m so glad I changed my mind. It was fantastic. Not to sound like a broken record, but just get everything prepped before you start cooking (as with any meal) and it goes by fast and smoothly. Left-overs the next day were really really good, too.
Made this over the weekend. Wonderful. So many flavors and so filling. I will definitely make this again. And I agree with Amy and Anna – don’t let the long list of ingredients scare you. Just assemble everything first, then the cooking process is speedy. Well worth it.
I made this the other night and it was so good and the recipe provided plenty for my husband and I to have lunch the next day. Amy’s right – don’t let the long list of ingredients intimidate you. It was actually VERY easy to make. Just have everything ready for you start cooking.
I’m not a big fan of Indian-themed food. But the curry in this really added a kick that made it extremely tasty. The whole kitchen smelled good for a while. Very yummy dish.
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