Dive into the world of exquisite flavors with our Easy Chickpea Curry—an irresistible blend of spices, creamy coconut milk, and protein-packed chickpeas. This fuss-free recipe is a celebration of bold tastes and effortless cooking. Perfect for a speedy weeknight dinner, it promises to transport your taste buds to a realm of aromatic delight that’s both satisfying and comforting.
In our bustling household, the aroma of Easy Chickpea Curry is a beacon that gathers everyone around the table. The sizzle of jalapenos and the fragrance of curry powder create a culinary symphony that announces a meal to remember. This recipe is a testament to the beauty of simplicity—whipping up a dish that’s as delightful to cook as it is to savor. It’s the kind of comfort food that sparks joy with each flavorful bite.
Why This Recipe Rocks:
- Speedy Satisfaction: From stove to table in no time, this recipe proves that a quick dinner doesn’t mean compromising on taste.
- Versatile Spice: Adjust the heat to your liking with the option of serrano peppers and curry paste, ensuring a customizable curry experience.
- Coconut Creaminess: The coconut milk creates a luscious, velvety sauce that coats the chickpeas, making every bite rich and satisfying.
Ingredients:
- 1 tablespoon olive oil or coconut oil
- 1 jalapeno pepper, chopped
- 1 serrano pepper, chopped (optional for extra heat)
- 1 medium onion, chopped
- ½ cup chopped green onions
- 4 cloves garlic, chopped
- 1 tablespoon fresh grated ginger
- 1-2 tablespoons curry powder (to taste)
- 1 tablespoon paprika
- Salt and pepper to taste
- 2 tablespoons curry paste
- 14 ounces coconut milk
- 16 ounces prepared chickpeas (canned is great)
- Salt and pepper to taste
For Serving:
- Cooked rice
- Fresh chopped cilantro or parsley
- Lime wedges
- Spicy chili flakes
Instructions:
- Heat a large pan or wok over medium heat and add 1 teaspoon oil.
- Add jalapeno, serrano peppers (if using), and onion. Cook for about 5 minutes until softened.
- Stir in garlic, ginger, and green onions. Cook for another minute until garlic is fragrant.
- Add curry powder, paprika, salt, and pepper. Stir to combine.
- Stir in curry paste and cook for an additional minute.
- Pour in coconut milk, stir, and bring to a quick boil. Reduce heat and simmer for 10 minutes to develop flavors and thicken the sauce.
- Add chickpeas and warm through for 5 minutes.
- Serve over prepared white rice, squeeze fresh lime juice over the top.
- Top with fresh chopped cilantro or parsley, lime wedges, and spicy chili flakes.
Notes: Feel free to experiment with different curry pastes for varied flavor profiles. Adjust the thickness of the curry by simmering for more or less time. Leftovers taste even better the next day, making it an excellent option for meal prepping. Enjoy the simplicity and bold flavors of this Easy Chickpea Curry!
