Ingredients with Measurements:
- 2 cans of chickpeas, drained and rinsed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of ginger, minced
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of cayenne pepper
- 1 can of coconut milk
- 1 cup of vegetable broth
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until it becomes translucent, about 5 minutes.
2. Add the garlic and ginger and cook for another minute.
3. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir well and cook for another minute.
4. Add the chickpeas, coconut milk, and vegetable broth. Stir well and bring to a boil.
5. Reduce the heat to low and let the curry simmer for 15-20 minutes, or until the sauce thickens.
6. Season with salt and pepper to taste.
7. Serve the chickpea curry with rice or naan bread. Garnish with chopped cilantro.
30-40 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 10g
Substitutions for ingredients:
- You can use any type of canned beans instead of chickpeas.
- You can use chicken or beef broth instead of vegetable broth.
- You can use coconut cream instead of coconut milk for a richer sauce.
Variations:
- Add diced potatoes or sweet potatoes to the curry for a heartier meal.
- Add diced tomatoes or tomato paste for a tangier flavor.
- Add spinach or kale for extra nutrients.
Tips and tricks:
- If you want a smoother sauce, you can blend the curry in a blender or food processor.
- Adjust the amount of spices to your liking.
- You can make this curry in advance and reheat it when ready to serve.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with rice or naan bread on the side.
- Garnish with chopped cilantro and a dollop of yogurt.
Garnishes:
- Chopped cilantro
- Yogurt
- Lime wedges
Pairings:
- Basmati rice
- Naan bread
- Roasted vegetables
Suggested side dishes:
- Cucumber salad
- Roasted cauliflower
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the sauce is too thick, add more vegetable broth or coconut milk.
Food safety advice:
- Make sure to cook the curry until it reaches an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chickpea curry is a popular dish in Indian cuisine and is often served with rice or naan bread.
Flavor profiles:
- This chickpea curry has a rich and creamy sauce with a blend of spices that give it a slightly sweet and spicy flavor.
Serving suggestions:
- Serve the chickpea curry as a main dish with rice or naan bread on the side.
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Region: Indian