Spicy Indian Chickpeas Curry
This Spicy Indian Chickpeas Curry is a quick and flavorful dish that's perfect for a weeknight dinner. Made with canned chickpeas for convenience, this recipe features a delightful blend of spices such as curry powder, ginger, and crushed red pepper flakes, which infuse the chickpeas with an aromatic taste. Combined with fresh tomatoes and creamy butter, this dish creates a hearty and satisfying meal that's ready in under 30 minutes. It's ideal for serving over rice or with warm naan for a complete Indian-inspired feast.
6
Servings
120
Calories
9
Ingredients
Ingredients
Canned chickpeas
2 cups (drained, reserving the liquid)
Butter
1/4 cup (for sautéing)
Dried onions
1.5 cups (reconstituted and drained)
Sea salt
2 teaspoons (to taste)
Curry powder
1.5 teaspoons (for spicing)
Ground ginger
1/2 teaspoon (for flavor)
Crushed red pepper flakes
1/2 teaspoon (for heat)
Diced tomato
1 cup (fresh or canned)
Chicken broth
1 (14 ounce) can (for depth of flavor)
Instructions
1
Begin by draining the canned chickpeas, ensuring to reserve their liquid for later use.
2
In a large frying pan, melt the butter over medium heat. Once melted, add the reconstituted onions and sauté until they turn lightly golden brown.
3
Stir in the sea salt, curry powder, ground ginger, and crushed red pepper flakes. Allow the mixture to cook for an additional 1-2 minutes until the spices become fragrant.
4
Add the diced tomatoes to the pan and continue to cook for about 10 minutes, stirring occasionally, to allow the flavors to meld and the tomatoes to soften.
5
In a separate saucepan, combine the sautéed tomato mixture with the drained chickpeas. Pour in the chicken broth and 1 cup of reserved chickpea liquid, ensuring the mixture is covered. Adjust with more liquid if needed.
6
Cover the saucepan and let the curry simmer on low heat for 20 minutes, stirring occasionally to prevent sticking.
7
After 20 minutes, taste and adjust seasoning if necessary. Serve the dish hot, garnished with fresh cilantro if desired and paired with rice or naan.
Nutrition Information
4.2g
Fat
17.3g
Carbs
4.5g
Protein
4.2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Indian Chickpeas Curry?
It is a quick and flavorful dish made with canned chickpeas, aromatic spices like curry powder and ginger, fresh tomatoes, and creamy butter, perfect for a weeknight dinner.
How long does it take to make this recipe?
The recipe is designed to be ready in under 30 minutes, making it an ideal choice for quick meals.
What are the main spices used in this curry?
This curry features a blend of curry powder, ground ginger, and crushed red pepper flakes for heat and aroma.
How many servings does this recipe provide?
This recipe makes approximately 6 servings.
Is this chickpea curry healthy?
Yes, it is tagged as a healthy recipe, containing 4.2g of fiber and 4.5g of protein per serving.
What should I serve with Spicy Indian Chickpeas Curry?
It is best served hot over a bed of rice or paired with warm naan bread.
Can I use canned chickpeas for this recipe?
Yes, the recipe specifically uses 2 cups of canned chickpeas for convenience.
How many calories are in one serving?
There are 120 calories in each serving of this curry.
Should I throw away the chickpea liquid?
No, you should reserve the liquid after draining because 1 cup of it is used later in the cooking process to add texture and flavor.
How do I prepare the onions for this dish?
Use 1.5 cups of dried onions that have been reconstituted and drained before sautéing them in butter.
What type of broth is required?
The recipe calls for one 14-ounce can of chicken broth to add depth of flavor.
Is this recipe vegetarian?
While tagged as vegetarian, the ingredient list specifies chicken broth; you can substitute vegetable broth to make it strictly vegetarian.
What is the fat content per serving?
The fat content is 4.2g per serving.
How much protein is in this dish?
Each serving contains 4.5g of protein.
How long should the curry simmer?
After combining the ingredients, let the curry simmer on low heat for 20 minutes.
Can I use fresh tomatoes?
Yes, you can use 1 cup of either fresh or canned diced tomatoes.
What can I use to garnish the curry?
You can garnish the finished dish with fresh cilantro if desired.
What is the carbohydrate count per serving?
There are 17.3g of carbohydrates in each serving.
How much curry powder should I use?
The recipe requires 1.5 teaspoons of curry powder.
What is the role of butter in this recipe?
Butter is used to sauté the onions and provides a creamy base for the curry.
Is this dish very spicy?
The dish has a spicy profile due to the inclusion of 1/2 teaspoon of crushed red pepper flakes and curry powder.
How much sea salt is needed?
The recipe calls for 2 teaspoons of sea salt, though you can adjust this to taste.
How do I prevent the curry from sticking while simmering?
Stir the mixture occasionally while it is simmering on low heat.
Can I add more liquid if the curry is too thick?
Yes, you can adjust the consistency by adding more chickpea liquid or broth if needed.
How much ginger is in the recipe?
The recipe uses 1/2 teaspoon of ground ginger for flavor.
What category does this recipe fall into?
This recipe is categorized under recipes that take less than 30 minutes to prepare.
Is there any sugar in this recipe?
According to the nutritional data, there is no sugar recorded for this recipe.
How many ingredients are required in total?
There are 9 ingredients required for this Spicy Indian Chickpeas Curry.
What type of pan should I use to start?
You should begin by using a large frying pan to melt the butter and sauté the onions and tomatoes.
When do I add the spices?
Add the spices after the onions have turned lightly golden brown and cook for 1-2 minutes until fragrant.