2 years ago

Chickpea Curry

with convenient canned beans, this quick and healthy Indian recipe is an
authentic chickpea curry that you can make in minutes. If you want an
additional vegetable, stir in some roasted cauliflower florets. Serve with
brown basmati rice or warm naan.

6 servings
Preparation time: 15 minutes


1 medium serrano
pepper, cut into thirds
4 large cloves
1 (2-inch) piece
fresh ginger, peeled and coarsely chopped
1 medium yellow
onion, chopped
6 tablespoons
canola oil or grapeseed oil
2 teaspoons ground
2 teaspoons ground
½ teaspoon ground
2 ¼ cups
no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)
¾ teaspoon kosher
2 (15-ounce) cans
chickpeas, rinsed
2 teaspoons garam
Fresh cilantro for garnish


  1. Pulse serrano, garlic and ginger in a food processor until
    minced. Scrape down the sides and pulse again. Add onion; pulse until finely
    chopped, but not watery.
  2. Heat oil in a large saucepan over medium-high heat. Add the
    onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes.
    Add coriander, cumin and turmeric; cook, stirring, for 2 minutes.
  3. Pulse tomatoes in the food processor until finely chopped.
    Add to the pan along with salt. Reduce heat to maintain a simmer and cook,
    stirring occasionally, for 4 minutes. Add chickpeas and garam masala and reduce
    heat to a gentle simmer; cover and cook, stirring occasionally, for 5 minutes
    more. Serve topped with cilantro, if desired.

Recipe source: EatingWell