Indian-Inspired Chickpea Curry
A savory, hearty, and perfectly spiced chickpea curry topped with crispy chickpeas filled with Indian-Inspired flavors. This is a simple, quick, and delicious recipe.
Ingredients
Crispy Chickpeas
- One 15 oz. can chickpeas, rinsed, drained, and patted dry
- 1 tbsp neutral-flavored oil
- 1 tsp whole cumin seeds
- ½ tsp ground ginger
- ¼ tsp chili powder
Chickpea Curry
- 1 tbsp neutral-flavored oil
- ¾ medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp ground ginger
- ¼ tsp salt
- 2 tsp curry powder I used kashmiri curry powder
- ½ tsp chili powder
- ½ tsp ground cardamom
- 2 bay leaves
- 1 cinnamon stick
- 2 tbsp tomato paste
- One 15 oz. can diced tomatoes
- One 15 oz. can chickpeas, rinsed and drained
- (Optional): ¼ tsp amchur powder
- Fresh cilantro
Instructions
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To make the crispy chickpeas, preheat the oven to 425°F. Add chickpeas, oil, cumin seeds, ginger, and chili powder to a baking sheet. Toss to coat chickpeas in spices and oil. Bake for 20 minutes or until chickpeas are crispy.
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While chickpeas are baking, prepare the curry. Add oil to a large skillet over medium-high. Once hot, add onion and a pinch of salt. Saute for 4-5 minutes until onion is soft and translucent. Add garlic and ground ginger and cook for 2 minutes until fragrant.
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Add curry powder, chili powder, ground cardamom, bay leaf, and cinnamon stick. Stir well. Cook for 2-3 minutes to toast spices. Add tomato paste and 1 tsp of water and cook for 1 minute or until tomato paste has turned a deeper red color.
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Stir in canned diced tomatoes and chickpeas. Cover and simmer for 10 minutes. Adjust taste with salt as needed. Add ½ cup of water if curry has thickened too much. (Optional): Stir in amchur powder.
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Serve chickpea curry over rice and top with crispy chickpeas and fresh cilantro.