Weeknight dinner solution: Quick and easy chickpea curry
By the end of the week, it often becomes difficult to come up with fresh ideas for dinner. That's when a delicious chickpea curry comes to the rescue. Most of the ingredients are canned, yet the result tastes like it’s from an Indian restaurant.
Curry is not only a popular spice blend but also a well-known dish from Indian cuisine. The name originates from the word "kari," meaning sauce, which is fitting as the dish typically features vegetables or pieces of meat in an aromatic sauce, seasoned with coconut milk and spices. It's also very quick to prepare.
How to quickly prepare curry?
In Indian cuisine, both meat and vegetarian curries are widely enjoyed. The dish offers many possibilities and can be made with a range of ingredients. In this sense, you might compare it to a stew, though the Indian version is definitely more aromatic. Chicken is often used for the meat version, while chickpeas are ideal for the vegetarian option. When preparing Friday's dinner, I go for the latter ingredient. Canned chickpeas are a staple in my kitchen cupboard, significantly reducing cooking time.
What are the benefits of chickpeas?
Chickpeas, also known as garbanzo beans, are a legume rich in protein, fibre, B vitamins, and minerals like iron and magnesium. Thanks to these nutrients, chickpeas can effectively replace meat in vegetarian and vegan diets. They help regulate cholesterol and blood sugar levels, and have a low glycemic index. Chickpeas are also known for their anti-cancer properties. They are the main ingredient in the popular hummus spread but can be used in many other culinary applications. Their delicate, nutty flavour pairs well with the spices in curry.
Quick chickpea curry
Ingredients:
- 1 can of chickpeas,
- 1 tablespoon of coconut oil,
- 1 onion,
- 1-2 cloves of garlic,
- 1 can of tomatoes,
- half a cup of tomato passata,
- 150 millilitres of canned coconut milk,
- Spices: ginger, ground cumin, turmeric, coriander, sweet and hot paprika, cinnamon, salt, and pepper to taste.
Additionally:
- rice for serving,
- a few sprigs of cilantro or parsley.
Preparation method:
- Cook rice (about 100 grams per person) according to the package instructions.
- At the same time, finely dice the onion and sauté it in hot oil. Add crushed garlic towards the end and sauté until fragrant.
- Next, add the spices and fry the ingredients for a few minutes.
- Then add canned tomatoes and passata. Cook briefly to combine the ingredients.
- Add the chickpeas along with some of their liquid. Heat the entire dish over low heat for about 25 minutes. Taste and adjust seasoning if needed.
- Towards the end, add coconut milk mixed with a little water. Heat for a bit longer to warm through.
- Serve the curry with cooked rice and topped with cilantro or parsley.
