35 minutes
Delight in the flavors of this hearty chickpea curry, perfectly paired with fluffy naan or rice. Ideal for those cozy evenings spent wrapped up on the couch.
tablespoons
Red Onion, sliced
each
Garlic Clove, chopped
each
Ginger, shredded
0 oz
Mild Red Chillies, thinly sliced
each
teaspoons
teaspoons
teaspoons
Tomatoes, chopped
each
teaspoons
Chickpeas, rinsed and drained
0 oz
Baby Spinach Leaves
0 oz
1. Prepping the Base
In a large wok or saucepan, warm the vegetable oil over a low flame. Add the sliced red onion and sauté until it begins to soften and turn translucent.
2. Aromatic Infusion
Introduce the chopped garlic, shredded ginger, and thinly sliced red chillies to the pan. Continue to cook for 5 minutes until the onions are a golden hue and the garlic is fragrant without burning.
3. Building the Flavor
Sprinkle in the turmeric, garam masala, and ground cumin, and stir constantly for a few seconds to allow the spices to release their flavors without scorching.
4. Tomato Meld
Fold in the fresh chopped tomatoes along with the tomato purée, and let the mixture simmer gently for 5 minutes, allowing the tomatoes to break down slightly and the flavors to meld.
5. Adding Substance
Pour in the chickpeas along with 300ml of water (use the empty can to measure three-quarters full). Let the stew bubble away for 10 minutes, so the chickpeas become tender and the stew thickens ever so slightly.
6. Spinach Wilt
Finally, stir in the baby spinach leaves and cook just until they are wilted and vibrant green. Adjust the seasoning to your taste.
Saute onions until golden brown, then add minced ginger and garlic for a rich flavor base. Patience in this step builds foundational curry flavors.
Finish with a drizzle of cream or coconut milk for luxury, and a sprinkle of garam masala for an extra layer of spice. Serve with basmati rice or garlic butter-brushed naan bread.
Toast whole spices before grinding to release essential oils, or bloom ground spices in oil to awaken flavors, being careful not to burn them.
Opt for dried chickpeas soaked overnight and then cooked until tender for better texture and flavor. Canned chickpeas are a quicker alternative but rinse well to remove the canning liquid and reduce sodium content.
Allow the curry to simmer gently to meld flavors together and let the tomatoes break down into a rich sauce. A longer simmer equates to more flavor.
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