Quick & Easy CHICKPEA CURRY Recipe for a Vegetarian and Vegan Diet | Indian Style Chickpea Recipes

coconut milk

🥗Healthier: cashew cream

💰Cheaper: almond milk

Cashew cream adds richness while being lower in calories.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

Homemade blends can be tailored for flavor and cost.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but can be pricier.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale offers more nutrients, while frozen spinach is budget-friendly.

Drain 1 can or jar of chickpeas and set aside.

To a heated pan add the oil. Heat the oil and then add the mustard seeds. Allow the mustard seeds to crackle.

As soon as the seeds start to crackle, reduce the heat to low to prevent the seeds from burning. Add the curry leaves and fry for a few seconds.

Add the chopped onion and 1/4 tsp salt. Increase the heat to medium. Fry on medium heat until the onions start to brown, about 5 minutes.

Add the chopped garlic and ginger and fry for 1 minute or until fragrant.

Reduce the heat to low before adding the spices to prevent them from burning. Add turmeric, ground black pepper, cayenne pepper, and asafoetida, and fry on very low heat for about 30 seconds.

Add the cooked chickpeas, salt, vegetable broth, and water, and mix well. Cover the lid and bring to a boil.

Once it starts to boil, reduce the heat to medium-low and cook for 15 minutes.

After 15 minutes, uncover and mash half of the chickpeas. Turn the heat back to medium and bring it to a boil.

Add the coconut milk and cook for another 1 to 2 minutes or to the desired consistency. Do not overcook the coconut milk. Turn off the stove.

Garnish with cilantro and lime/lemon juice. Mix well. Cover the lid and allow it to rest for 2 to 3 minutes for the flavors to blend.

Cooking Techniques

Spice Level:

Dietary