A robust and filling spiced chickpea curry bowl cooked in a rich tomato and onion sauce. Topped with fragrant fluffy rice, cool cucumber and fresh herbs. It’s a lovely combination of warm and cool, and soft and crunchy.
As a weeknight dinner, to prep for the week’s lunch or as your prep day meal. Very budget friendly as the main ingredient is staples from the pantry. Serve it with warm bread to spoon it in or not.
Ingredients
For the chickpea curry
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground turmeric
- 1/4 – 1/2 tsp red pepper flakes (more for spicier)
- 1 can crushed tomato (15oz / 425g)
- 2 cans chickpeas drained and rinsed (15 oz / 425 g)
- 1/2 cup water or vegetable broth
- 3/4 tsp salt + more to taste
- 1/2 tsp garam masala
- 1 tbsp lemon juice
- 2 tbsp coarsely chopped parsley or cilantro
For the rice
- 1 cup basmati rice
- 1 1/2 cups water
- Pinch of salt
- for the cucumber topping
- 1 medium cucumber, diced
- 1 tsp lemon juice
- Pinch of salt
- to serve (optional)
- whole grain or rye bread, warm
Notes on ingredients
Ground fresh ginger! Can’t find fresh? Use 1/2 tsp ground ginger. Use 2 cans of diced tomatoes instead of crushed. It will make a slightly chunkier sauce, but will still be delicious!
Another option are dried chickpeas. Make 1 1/2 cups of chickpeas and cook until soft.
Step by Step method for chickpea curry
- Wash the rice in a fine strainer under cold water until the water runs clear, to wash away excess starch.
- Combine rice, water and a pinch of salt in a small saucepan. Cover and bring to a boil over high heat. Reduce to low heat, cover and simmer until the rice is tender, 12 minutes. Remove from heat and let stand, covered, until the water is absorbed, 5 minutes. Fluff the rice with a fork.
- Meanwhile, in a large deep skillet or pot, heat the olive oil over medium heat.
- Add the chopped onion with a pinch of salt to the pan. Cook for 6-8 minutes until slightly softened and golden.
- Add the garlic and ginger. Cook 1 minute, until fragrant but not browned.
- Add tomato paste, cumin, coriander, paprika, turmeric, red pepper flakes. Sauté for 1 minute, stirring constantly.
- Stir in the crushed tomatoes, chickpeas, water and salt. Keep stirring to deglaze the bottom of the pan.
- Uncover and simmer for 15-20 minutes or until the sauce is reduced and coats the beans.
- Use the back of a spoon to lightly crush a few chickpeas on the side of the skillet.
- If the sauce looks too thick, add a splash of water. Take the skillet off the heat and stir in the garam masala and lemon juice. Taste and season with more salt and/or red pepper flakes if you wish.
- Combine the cucumber cubes with the teaspoon of lemon juice and a dash of salt in a small bowl.
- Divide the rice evenly between 4 bowls, then spoon over the chickpea curry and add the cucumber. Sprinkle with herbs, then serve with warm bread on the side, if using.
- Why this recipe is special
- It’s inexpensive. These pantry staples of canned chickpeas, canned tomatoes, rice and spices, are so cheap. And with one pot of this you could feed 4 people!
- It’s loaded with plant protein and fiber. Beans are loaded with both plant protein and fiber to help you stay feeling full and satisfied!
- It is fast to prepare! The dish itself takes around 50 minutes to get ready, but the rice is taking to cook.
- It’s balanced and crunchy. The hot-spicy curry is well complemented by fresh-tasting cucumber, and lemon juice can be used to freshen the palate.
Extra tips for perfect chickpea curry
- Golden onions add sweetness to the dish.
- Please ensure you fry the tomato paste and spices for a minute, so that they release their flavor.
- The salty taste of canned chickpeas is removed by rinsing them in water.
- Add Garam Masala and lemon juice while the pan is off the flame or off the gas to retain the flavor. Keep away lemon juice or Garam Masala from fire to maintain the flavor.
- For added greens, stir in a handful of fresh spinach to the chickpea curry for the final 2 minutes of cooking.
- Feel free to adjust the amount of red pepper flakes to your taste. This dish can be made even without the red pepper flakes.
Storage and reheating
In an airtight container, keep the cooled chickpea curry in the refrigerator at or below 40F for up to 4 days. Actually, the flavor improves with time on in the fridge. The curry is also freezer friendly and can be kept for up to 3 months. Simply thaw it in the fridge overnight before reheating.
The chickpea curry can be re-warmed in a pan on medium heat and a splash of water if it is sticking. The rice can be stored in the fridge once it has been cooled down within an hour of it cooking (up to 3 days). Reheat the rice until it is piping hot and the cucumber topping can be prepared when needed.
Final thoughts
A good curry requires a handful of good ingredients, but not too many – and just a little time. A handful of spices and a can of chickpeas will make a whole hearty bowl. Make a double batch in the beginning of the week, for those busy weeknights. Squeeze on a little more lemon at the table, for a brighter flavor.
Nutrition
Details
- Prep time 15 minutes
- Cook time 35 minutes
- Total time 50 minutes
- Servings 4 (1 bowl each)
- Nutrient Per serving Whole recipe
- Calories 430 1,720
- Protein 14 g 56 g
- Carbohydrates 71 g 284 g
- Fat 9 g 36 g
- Fiber 10 g 40 g
- Sugar 9 g 36 g
- Sodium 800 mg 3,200 mg
Bread is not included in these values.
Disclaimer
Each nutrition value is an approximation. It could vary depending on the brand of goods and the amount of food used. Every person has different nutritional requirements. Please see your doctor or a dietitian if you have any unique dietary needs.