Quick Chickpea Curry

Name: Quick Chickpea Curry
Cuisine: Indian
Ingredients: 2 Tbsp (30 mL) chopped fresh cilantro (finely chopped stems are fine too); 1 jalapeño pepper, seeded and finely chopped (optional); 1 to 2 tsp (5 to 10 mL) curry paste or powder; 1 Tbsp (15 mL) grated fresh ginger; 1 tsp (5 mL) cumin seeds (or add ground cumin along with the curry paste); 1 tsp (5 mL) cumin seeds (or add ground cumin along with the curry paste); 1 small onion, chopped; 1 tsp (5 mL) cumin seeds (or add ground cumin along with the curry paste); Half to a full 14 oz (398 mL) can coconut milk (regular or light); Half to a full 14 oz (398 mL) can coconut milk (regular or light); 1 tsp (5 mL) salt; Half to a full 14 oz (398 mL) can coconut milk (regular or light); 1 to 2 tomatoes, or a few canned tomatoes, coarsely chopped; 1 to 2 tsp (5 to 10 mL) curry paste or powder; 2 cups (500 mL) cooked chickpeas, or a 19 oz (540 mL) can, rinsed and drained; 1 to 2 tomatoes, or a few canned tomatoes, coarsely chopped; Canola or olive oil, for cooking; Canola or olive oil, for cooking

Preparation info

Serves
4

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Chickpeas (all legumes, really—don’t mean to play favourites) are the ultimate fast, healthy convenience food. They’ll hang out forever on your pantry shelf, waiting to be turned into something like this in under 10 minutes.

Ingredients

Canola or olive oil, for cooking
1 tsp (5 mL) cumin seeds (or add ground cumin along with the <

Asia
India
Main course
Vegan
Gluten-free

Method

In a large skillet, heat a glug of oil over medium-high heat. Add the cumin seed and cook for a minute or two, until fragrant. Add the onion and cook for 5 minutes, until soft and starting to turn golden. Add the jalapeño, cilantro, ginger, and curry paste and cook for another minute, then add the tomatoes, chickpeas, half the can of coconut milk, and salt. Bring to a simmer, cover, and cook fo