This Indian-inspired chickpea curry recipe is incredibly easy to make in less than 30 minutes and simmered in the most delicious lemon-ginger coconut curry sauce.
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon fine sea salt
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- cayenne and freshly-ground black pepper, to taste
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 (15-ounce) can coconut milk
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 large handful fresh baby spinach
- 1 tablespoon freshly-squeezed lemon juice, plus extra lemon wedges for serving
- chopped fresh cilantro, for topping
- Sauté veggies. Heat oil in a large stockpot or sauté pan over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic, grated ginger, garam masala, salt, cumin, turmeric, a pinch of cayenne, and a few twists of black pepper and sauté for 2 minutes, stirring frequently.
- Simmer. Add the chickpeas, coconut milk, diced tomatoes and stir to combine. Continue cooking until the sauce reaches a simmer. Reduce heat to medium-low to maintain the simmer, and cook for 5 to 10 minutes.
- Finish. Add the baby spinach and lemon and stir until the spinach has wilted.
- Season. Taste and season the sauce with additional salt, pepper and/or lemon juice, if needed.
- Serve. Serve warm over rice, garnished with fresh cilantro and extra lemon wedges. Enjoy!
Source: This recipe is inspired by Indian and Pakistani-style chana masala, which translates to mean “spiced chickpeas.” To learn more about the origins and details of this delicious dish, I recommend diving into this post from 196 Flavors, which also includes a more authentic chana masala recipe.