End your week with a quick and tasty chickpea curry
Often by the end of the week, it becomes difficult to think of new ideas for dinner. That's when a delicious chickpea curry works for me. Most of the ingredients come from tins, yet it tastes like it's from an Indian restaurant.
Curry is not only a very popular spice blend but also a renowned dish from Indian cuisine. Its name comes from the word "kari," meaning sauce. This says a lot about the dish; it always involves vegetables or pieces of meat in an aromatic sauce seasoned with coconut milk and spices, prepared very quickly.
How can you quickly prepare curry?
In Indian cuisine, both meat and vegetarian curries are widely enjoyed. This dish offers many possibilities and can be made with various ingredients. In this respect, you could compare it to our stew, but the Indian dish is definitely more aromatic. Chicken is often used for the meat version, while chickpeas are used for the vegetarian option. When preparing Friday's dinner, I opt for the latter ingredient. I always have tinned chickpeas in my kitchen cupboard, and using them in this form significantly reduces the cooking time.
What are the benefits of chickpeas?
Chickpeas, also known as garbanzo beans, are legumes rich in protein, fibre, B vitamins, and minerals such as iron and magnesium. Because of this, they can replace meat in vegetarian and vegan diets. They help regulate cholesterol and blood sugar levels and have a low glycaemic index. They are also known for their anti-cancer properties. Chickpeas are the main ingredient in the popular hummus spread; however, they can be used in many ways in the kitchen. Their delicate, nutty flavour pairs well with the spices in curry.
Quick chickpea curry
Ingredients:
- 1 tin of chickpeas,
- 1 tablespoon of coconut oil,
- 1 onion,
- 1-2 cloves of garlic,
- 1 tin 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 coriander or parsley.
Preparation method:
- Cook rice (about 100 grams per person) according to the package instructions.
- At the same time, dice the onion finely and sauté it in hot oil. Add crushed garlic towards the end and sauté.
- Next, add the spices and fry all the ingredients for a few minutes.
- Then add tinned 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. Check if additional seasoning is needed.
- Towards the end, add coconut milk mixed with a little water. Heat for a bit longer.
- Serve the curry with cooked rice and topped with coriander or parsley.
