South Indian Chickpea Curry is undoubtedly one of the most popular vegetarian curries in and out of South Asia. This easy & authentic recipe makes tender, flavorful chickpeas in a perfectly spiced curry.This Indian Chickpea Curry is a family favorite. Chana refers to Chickpeas, Garbanzo Beans, or Kabuli Chana. A delicious curry recipe made with basic Indian Spices and served with Indian Bread or Steamed Basmati Rice.
South Indian Chickpea Curry is undoubtedly one of the most popular vegetarian curries in and out of South Asia. This easy & authentic recipe makes tender, flavorful chickpeas in a perfectly spiced curry.This Indian Chickpea Curry is a family favorite.Chana refers to Chickpeas, Garbanzo Beans, or Kabuli Chana. A delicious curry recipe made with basic Indian Spices and served with Indian Bread or Steamed Basmati Rice.
Author:
Cartly
Ingredients
Ingredients
4 cups chickpeas (canned or boiled. Drain before adding to recipe)
1 tsp vegetable oil
1 tsp cumin seeds
2 sprigs curry leaves
1 medium onion (finely diced)
1 tbsp ginger garlic paste (or crush together 4 pieces garlic and a 1-inch knob of ginger)
Make a powder of all of the masala ingredients in a spice grinder or a blender. Set aside.
Heat the oil in a saucepan. Add cumin seeds. When they sputter, add the onions, curry leaves, and ginger garlic paste.
Sprinkle some salt and saute, over medium heat until onions turn translucent.
Add the tomatoes, paprika, cayenne, turmeric, and the spice mix.
Cook over medium heat, stirring frequently until the tomatoes darken and most of the liquid has evaporated.
Add the chickpeas and salt and stir well to mix. Add 1½ cups of water.
Bring the chickpea curry to a boil, turn down the heat, and simmer for another 10 minutes.
Check salt and add more if needed. Garnish with leafy coriander and serve hot with rice.
Recipe Note
If using canned chickpeas, make sure you drain the chickpeas and rinse them thoroughly of the brine sticking to them, for the best flavor.
If using dry chickpeas, soak a cup of chickpeas overnight, then cook until tender. An Instant Pot or pressure cooker is best for this, but you can do it on the stovetop as well.
This dish to be saucy with a thin curry, but if you want to thicken the curry mash a few chickpeas with the ladle.
