Chickpea is my favorite among all the legumes. I like the tender and delicious starchy taste. I like it in salads as well as in stews. In the Philippines, we call it garbanzo beans. Filipinos frequently use it in some popular dishes like menudo and callos (tripe stew). This chickpea curry recipe is my new way of serving chickpea. It is simple to make and yet jam packed with health benefits. It can be eaten as is or with steamed rice. Either way, it is delicious and very filling. Enjoy!

Cooking Tips for Perfect Chickpea Curry

To get the best flavor out of your chickpea curry, start with good quality spices. Freshly ground spices can make a huge difference in taste, so if you have whole spices, consider grinding them just before cooking. Also, sauté your onions until they’re golden brown before adding other ingredients. This step adds depth to the curry. When it comes to cooking the chickpeas, if you’re using dried chickpeas, soak them overnight and cook them until tender. This will ensure they absorb all the flavors of the curry. For those using canned chickpeas, rinse and drain them well to reduce the sodium content. Finally, let the curry simmer for at least 20 minutes after adding all the ingredients. This allows the flavors to meld beautifully, making each bite deliciously satisfying.

Ingredient Notes

Chickpea curry is versatile, and the ingredients can be adjusted based on what you have on hand. Kale is a fantastic addition for its nutrients, but feel free to substitute it with spinach or Swiss chard if that’s what you prefer. Coconut milk adds creaminess and a hint of sweetness, but you can use vegetable broth for a lighter option. For heat, adding fresh chili peppers or red pepper flakes can spice things up, depending on your taste. Don’t forget to include garlic and ginger, as they elevate the overall flavor profile. If you like a bit of tang, a splash of lemon juice or a dash of tamarind can brighten everything up. Keep in mind that the quality of your ingredients can affect the final dish, so whenever possible, choose fresh produce and authentic spices.

Serving Suggestions and Pairings

Chickpea curry pairs wonderfully with various sides that complement its rich flavors. Steamed basmati rice is a classic option, but if you want to keep it healthy, consider serving it with quinoa or cauliflower rice. For a bit of crunch, a simple cucumber salad with yogurt dressing can provide a nice contrast. If you enjoy bread, naan or roti are great for scooping up the curry. You can also serve it with a side of pickles or chutney to add an extra layer of flavor. For those looking to make a complete meal, consider adding a protein like grilled chicken or tofu on the side. Finally, a garnish of fresh herbs like cilantro or parsley can brighten up the dish right before serving. Enjoy your meal with a glass of refreshing iced tea or a light, fruity beverage for the perfect finishing touch.

Frequently Asked Questions

What can I substitute for kale in this recipe?

If you don’t have kale, spinach or Swiss chard work great too. Just keep in mind that spinach cooks down a lot more than kale, so you might want to add more.

How should I store leftovers of the chickpea curry?

Store any leftovers in an airtight container in the fridge for up to four days. You can also freeze it for up to three months, just make sure to let it cool completely before freezing.

Can I make this chickpea curry ahead of time?

Making it ahead is a smart move! It actually tastes even better the next day as the flavors have more time to meld together. Just reheat it on the stovetop or in the microwave.

What can I serve with chickpea curry?

Chickpea curry pairs wonderfully with steamed rice or quinoa for a complete meal. You could also serve it with naan or pita for dipping.

What are some common mistakes to avoid when making chickpea curry?

One common mistake is not sautéing the onions long enough. Make sure they turn golden brown to enhance the flavor. Also, remember to rinse canned chickpeas well to cut down on excess sodium.

Chickpea Curry with Kale

Liza A

Chickpea curry with kale is a hearty, vibrant dish packed with spices and tender greens. It’s easy to make and bursting with flavor, making dinner a breeze.

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Prep Time 5

Cook Time 10

Total Time 15

Course Main Course

Cuisine Indian

Servings -6 servings

Calories 300 kcal

Ingredients

1 tbsp olive oil
1 medium onion chopped
1 tsp ground turmeric
1/2 tsp coriander seeds
1 tsp yellow curry powder
1/2 tsp cumin
1 28 oz can diced tomatoes
5 leaves of kale chopped
2 19oz/540ml cans chickpeas, rinsed and drained
Kosher salt to taste

Instructions

Heat the oil in a large saucepan. Add chopped onions, turmeric, coriander seeds, curry, cumin; stir-fry on medium heat for 1-2 minutes, periodically stirring.
Add diced tomatoes, kale, and chick peas; cover and cook for 5 minutes.
Season with salt and more curry powder, if desired.
Serve by itself or as a side dish.

Notes

Recipe adapted: Choose Healthy Food

Nutrition

Calories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 1gSodium: 400mgFiber: 10gSugar: 6g

Keyword chickpea curry, healthy, kale, one pot, vegetarian

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