Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1 cup tomato puree
- 1/2 cup heavy cream or coconut milk
- 2 tablespoons butter
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Step 1: Heat the butter in a large pan or pot over medium heat. Add the chopped onion and sauté until softened and lightly golden, about 5-7 minutes.
- Step 2: Add the minced garlic and grated ginger to the pan and sauté for another minute until fragrant. Stir in the cumin, coriander, turmeric, and cayenne pepper and cook for 30 seconds, stirring constantly, until fragrant.
- Step 3: Add the tomato puree to the pan and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
- Step 4: Add the rinsed and drained chickpeas to the pan. Stir well to combine everything. Pour in the heavy cream or coconut milk and season with salt to taste. Simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken further. Stir occasionally to prevent sticking.
- Step 5: Garnish with fresh cilantro before serving. Serve hot with rice, naan bread, or roti.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or milk if needed to loosen the sauce.
- Serve this vibrant chickpea curry over fluffy basmati rice, alongside a dollop of plain yogurt for a cooling contrast.
- For a richer, deeper flavor, toast the cumin and coriander seeds in a dry pan before grinding them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American