Indian chickpea curry

Make this easy Indian chickpea curry so you will enjoy a delicious side dish without much work and even less dishes.

Makes 2 servings in 45 minutes or less, originally posted by The Skinny Cook on 13th December 2005. (Vegetables / Asian (India) / Side Dish / Stove / No marination)

Do know that chickpeas are legumes, so not really allowed in Loren Cordain’s The Paleo Diet. In the Primal Blueprint from Mark Sisson, you will notice that in small quantities legumes are allowed. Just make sure you can digest them well, which normally is the case when they come pre-cooked in a tin.

Much of the Indian population is vegetarian, and they enjoy the most extensive vegetable dishes in the world. Each Indian region has distinct cooking techniques and flavouring principles for these dishes.

Before coming to Malaysia, my only recipe for using chickpeas was to add them in a thick soup. Since Malaysia is the melting pot of all Asian cuisines, I notice that "everyone" has his own chick pea curry recipe.

Here is one of them : using a lot of fresh ingredients and taking a bit more of your time than expected for such a simple yet delicious dish.

Easy chickpea curry recipe

• 1 can chick peas (15 1/2 oz; 439 gr)
• 1 medium onion, finely chopped
• 1 teaspoon ginger, finely chopped
• 1 clove garlic, finely chopped
• 1 green chilly, finely chopped
• 2 medium well ripened tomatoes, seeded and chopped
• 1 tablespoon fresh coriander chopped
• 1 tablespoon lemon juice
• 10 gr (1/3 oz), ghee, walnut oil or coconut oil (non-paleo can use butter as well)
• Spices :
• 1/2 teaspoon turmeric
• 1/2 tablespoon ground coriander
• 1 teaspoon garam masala
• salt to taste

How to prepare Indian chickpea curry

1. Drain chick peas, reserving the liquid.
2. Cook the onions, ginger garlic, chilies and turmeric in the butter until golden and softened.
3. Add the tomatoes and cook to soften, then add the ground coriander and chick peas.
4. Cook for 10 minutes, add the reserved liquid and cook a further 10 minutes.
5. Add garam masala, lemon juice and stir in the fresh coriander. Cook gently for 2-3 minutes, adding more liquid, if needed, to make a sauce. Serve with yogurt if available.