Chickpea Curry

This Easy Chickpea curry is the perfect weeknight dinner: it's quick and easy to make, comes together in one pot, and uses staple pantry ingredients to make curry any time the craving hits. It's loaded with protein and fiber! Even the most adamant carnivores won't miss the meat in this vegan-friendly dish.

Tip: Onions, it's important that we get a good, golden color to bring out some of the sweeter and more subtle flavors of the onion and garlic. This prevents any bitterness from cooking too fast and allows the onions to sort of melt into the sauce a bit as we continue to cook. 

Tip: Add the crushed red pepper flakes with the onion and garlic. This allows the flakes to toast first and then, as the onions release their juices, to rehydrate a bit.

Tip: Use full-fat coconut milk to give this recipe a creamy consistency. Avoid low-fat alternatives, as they tend to be too thin for a good sauce.

Tip: It's best to drain and rinse the chickpeas first, as this decreases the sodium in the recipe and makes them easier to digest and less gas-producing.

INGREDIENTS - 6 Servings

• 2 tablespoons vegetable oil or coconut oil
•  1 medium yellow onion, sliced
• 3 cloves garlic, minced
• ¼ teaspoon crushed red pepper flakes
• 1-2 tablespoons curry powder
• 1 teaspoon cumin
• 1 (15-ounce) can crushed tomatoes
• 1 (13.5-ounce) can coconut milk
• 2 (15-ounce) cans of chickpeas, drained and rinsed
• Salt and pepper, to taste
• Chopped fresh cilantro and lime wedges, for garnish (optional)
• Naan bread and rice, to serve (optional)

INSTRUCTIONS:

1. In a large, heavy bottomed pot or high-walled pan, heat the oil over medium-low. Add the sliced yellow onion, garlic, and crushed red pepper to the pot. Cook, stirring occasionally, until the onion is softened and deep golden, about 15 minutes. Add a tablespoon of water at a time if the onions get dry.
2. Increase the heat to medium. Add the curry powder and cumin and stir until toasted, about 1 minute. Add the crushed tomatoes and gently scrape the bottom of the pan with a wooden or rubber spoon to release the any browned spices or onions stuck to the bottom.
3. Pour in the coconut milk and add the chickpeas the pot. Stir and reduce to low heat. Let simmer until the sauce is thickened and the chickpeas are slightly softened, about 10 minutes, stirring occasionally. Season with salt and pepper to taste, and adjust other seasonings as necessary.

TO SERVE

• Garnish with chopped cilantro and serve with lime wedges over basmati rice and/or naan.