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Chickpea Masala Curry

Chickpea Masala Curry | The Minimalist Table by Dara Boxer Culinary DesignsI adore chickpeas. They are tasty, healthy, and you can do SO much with them. Anything with a yummy Indian flavor is always a winner in my house. This is a great stew-like dish that’s wonderful for those blustery winter months. I like to pair it up with rice to make it extra filling, or it works well on it’s own. It can freeze well or be made in a super large batch.

CHICKPEA MASALA CURRY | THE MINIMALIST RECIPE

Chickpea Masala Curry
 
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Fresh cilantro and lemon juice make an excellent garnish. This chickpea masala can be enjoyed as a stew on its own, or it can be delicious with rice or paired with roasted veggies.
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Serves: 4
Ingredients
  • 3 tablespoons coconut oil
  • 1 yellow onion, small diced
  • 1 tablespoon ground cumin
  • kosher salt to taste
  • 6 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • ½ cup fresh cilantro, chopped
  • 2-3 fresh serrano peppers
  • 1 tablespoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon ground turmeric
  • 1 (28-ounce) can pureed or finely diced tomatoes
  • 2 (15-ounce) cans chickpeas, slightly drained
  • 1 teaspoon garam masala
  • 2 teaspoon sugar
  • 2 tablespoon lemon juice, plus more to taste
Instructions
  1. Heat oil in a large pot over medium heat. Once shimmering, add onion and cumin. Season with salt.
  2. Add garlic, ginger, cilantro, and serrano peppers to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste. Alternatively, just finely mince.) Then, add to the pan with the onions.
  3. Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
  4. Next add tomatoes and chickpeas and season with salt. If the mixture looks a little too thick, add up to 1 cup water. You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
  5. Increase heat to medium high until it reaches a rolling simmer, then reduce heat to maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.
  6. When the masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar for sweetness and to offset the heat of the chilies.
  7. Remove from heat and add lemon juice and garam masala. Stir to mix well.

*recipe originally adapted from The Guardian