Chick-Pea Curry

CHICK PEA CURRY

This is my go to dinner when I just don’t know what to make. Chick pea curry and white rice is such a simple dinner and I use canned chick peas so it was even easier. It took me about an hour to make the curry because it take about 30 minutes to get the base and then another 30 minutes to completely cook the chick peas.

To be honest, you could probably make this curry in around 30 minutes but the base of the curry, in my opinion, is one of the most important aspects and so it needs time and attention. I like to spend a good amount of time cooking the vegetables and allowing the spices to the veg before adding the chick peas. They will also need to be cooked until they are tender and full of flavour and the extra effort will definitely be worth.

What I really love about this curry is that I can use the leftovers to make a samosa chaat and it also make a great breakfast in the morning paired with paratha and a piping hot cup of chai. I have a  recipe for samosa chaat on my website and it’s a recipe that I’m really proud and I also have a recipe for the chai which is also a favourite of mine.

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WHY YOU’LL LOVE CHICK PEA CURRY

1. Flavourful and Spiced Dish: Chickpea curry, also known as Chana Masala in south asian cuisine, is known for its rich and flavourful taste. The aromatic spices, such as cumin, coriander, turmeric, and garam masala make the perfect combination and create a savoury and satisfying dish.
2. Vegetarian and Vegan-Friendly: Chickpea curry is a popular choice for vegetarians and vegans as chickpeas provide a good source of protein. It’s also a hearty and nutritious alternative to meat  curries.
3. Protein-Packed: Chickpeas are a great source of protein, which makes this dish filling and satisfying.
4. Nutrient-Rich Ingredients: In addition to protein, chickpea curry often includes other great  ingredients such as tomatoes, onions, garlic, and lots of spices.
5. Budget-Friendly: Chickpeas are an relatively inexpensive and readily available ingredient, making chickpea curry an affordable option for many.
6. Quick and Easy to Prepare: Chickpea curry is a quick and easy dish to prepare. Canned chickpeas are very easy to work with, making it a convenient option if you’re really busy.

INGREDIENTS YOU’LL NEED

Chick Peas – If you choose to use dried chick peas then soak in water the night before as this will reduce the cooking time down dramatically. Alternatively you could opt for canned chick peas like I did as its very convenient.

Onions & Tomatoes – These will be sauteed down in some oil to create the base of the curry.

Garlic – Garlic adds a great flavour to the dish. You can either use fresh garlic chopped up or garlic paste.

Spices – Cumin, Paprika, Chilli Powder – Adjust your spices based on your preference.

Water – Boiling water will be added to the chick peas and reduced down to create a delicious and flavourful gravy.

Coriander – To garnish at the end and provide to dish with a fresh and delicious taste.

TOP TIPS FOR THIS CHICK PEA RECIPE

1. Start with Quality Chickpeas: Whether you’re using canned or dried chickpeas, the quality of the chick peas will affect the overall taste. If using dried chickpeas, soak them the night before to reduce cooking time.
2. Aromatics are Key: Sauté a mixture of aromatics such as onions, garlic and ginger in oil as this creates a flavourful base for your curry.
3. Use Fresh Tomatoes or Tomato Puree: Tomatoes can add a rich and tangy flavour to the curry.
4. Use Quality Spices: Use good quality spices for an authentic and flavourful curry. Common spices include cumin, coriander, turmeric, garam masala, and chili powder.
5. Add Spice Gradually: If you’re unsure how spicy you want your curry, add the spices gradually and taste as you go.

MORE TIPS

• Serve with Accompaniments: Chickpea curry pairs well with rice, naan or chapattis.  
• Experiment with Fresh Herbs: Add freshness to the curry with chopped fresh herbs like coriander or parsley.
• Don’t Overcook the Chickpeas: If using canned chickpeas, don’t overcook them because you don’t want them to get mushy.
• Let it Simmer: Allow the curry to simmer on low heat after adding all the ingredients. This helps the flavours meld together and results in a more flavourful and tasty dish.
• Garnish Creatively: Garnish the finished curry with a drizzle of yoghurt, a sprinkle of additional fresh herbs for a visually appealing presentation.

OTHER RECIPES YOU MIGHT LIKE

Black Eyed Peas Curry – Black Eyed Peas Curry – My Simple Eats

Kidney Bean curry – Kidney Bean Curry – My Simple Eats

Pilau rice – Pilau Rice – My Simple Eats

CONCLUSION

Chick pea curry is a great vegan/vegetarian dish and is a really good source of protein. It’s relatively inexpensive to make and perfect for leftovers. I like to make a big batch of chick pea curry and freeze any leftovers to enjoy in the next few weeks. It also pairs really well with chapattis, naan or white rice. If you’re using canned chick-peas then it’s a really convenient and quick dinner. It’s one of my staples when I’m rushed for time but I still want a delicious and spiced dinner. If I have more time to make dinner then I’ll often use dried chick peas.

when I’m super prepared then I will soak the chick peas the night before and then use them the following day. On the days I haven’t pre-soaked them then I will boil them for around an hour before cooking with them; it’s less time if you have a pressure cooker. I also use chick pea curry as the base of my samosa chaat which is always a crowd pleaser. That’s why I will often make chick pea curry for dinner and then make a samosa chaat the next day.

Samosa Chaat recipe – Samosa Chaat – My Simple Eats