Chickpea Curry Recipe

Prepare aromatics

Heat a large skillet or saucepan over medium heat. Add the vegetable oil. When the oil shimmers, add the chopped onion and sauté until translucent and beginning to brown at the edges, about 6-8 minutes.

Add garlic and ginger

Stir in the minced garlic and ginger and cook for 30-45 seconds until fragrant, stirring constantly to avoid burning.

Bloom spices

Add ground cumin, ground coriander, turmeric, garam masala, and red chili powder. Cook, stirring, for 45-60 seconds to bloom the spices and deepen their aroma.

Tomato base

Add the tomato paste and cook for 1 minute, stirring to combine with the spices. Then add the diced tomatoes and cook for 3-4 minutes until the mixture softens and begins to break down.

Add chickpeas and liquid

Add the drained chickpeas, vegetable broth (or water), and coconut milk. Stir to combine, scraping any browned bits from the pan. Bring to a gentle simmer, then reduce heat to low and cook, uncovered, for 10-12 minutes so flavors meld and sauce thickens slightly.

Season

Season with salt and freshly ground black pepper. Taste and adjust salt, spice level, or thickness (add another 2-4 tbs water if too thick).

Quick cilantro sauté

While the curry finishes simmering, heat a small skillet over medium-high heat. Add the butter or ghee and let it melt. Add the sliced green chili (if using) and chopped cilantro. Saute for 30-45 seconds, just until the cilantro wilts slightly and takes on a glossy finish. This quick sauté mellows raw herb flavor and adds a toasted note.

Finish curry

Stir most of the sautéed cilantro (reserve 1-2 tbs for garnish) and any juices from the small skillet into the curry. Add the lemon juice and stir. Simmer for 1 minute to combine flavors.

Serve

Transfer the curry to a serving bowl and sprinkle the reserved sautéed cilantro on top. Serve hot with rice, naan, or flatbread.