Chickpea Curry
Chickpeas simmered in a tomato and onion masala with plenty of ginger and garam masala. Cooking the onion base down until it darkens is what separates this from a thin, watery curry.
- Prep15 min
- Cook35 min
- Total50 min
- Serves4
AI-generated illustration
Ingredients
Method
- Heat the vegetable oil in a wide pan over medium heat and add the cumin seeds. When they sizzle and darken a shade, about 20 seconds, add the onions.
- Cook the onions 12 to 15 minutes, stirring often, until they collapse and turn a deep golden brown. This is the longest step and the one that determines whether the curry tastes deep or thin.
- Add the garlic, fresh ginger, and green chile and cook 1 minute, then stir in the ground coriander, ground turmeric, and cayenne pepper for 30 seconds.
- Add the canned diced tomatoes and salt and cook 8 minutes, mashing with the spoon, until the mixture thickens into a paste and oil beads at the edge of the pan.
- Stir in the chickpeas and water and simmer 12 minutes, mashing about a quarter of the chickpeas against the side of the pan so the sauce thickens around the whole ones.
- Finish off the heat with the garam masala, lemon juice, and cilantro. Taste for salt and serve with rice or flatbread.
Notes
- Garam masala is a finishing spice, not a cooking one. Added early it loses its aroma entirely.
