Chickpea Curry

This is an utterly scrumptious, super-flavorful pantry meal that happens to be one of the fastest ways to satisfy a curry craving that might strike you here or there. I love chickpeas, but I mostly eat them cold, whether whole in salads or pureed in hummus. I forget how delightful they are in soups and sauces. And, unless the rumors are untrue, chickpeas are exceedingly good for you!

Here’s how to make Chickpea Curry, one of my favorite pantry dishes of all time. If you’re a fan of curry, you’ll slurp up every bite.

If you aren’t a fan of curry, this one might just turn you around!

Heat a little vegetable oil in a skillet over medium heat and throw in the diced onion and a little salt and pepper. Saute it for a few minutes, stirring it around, until the onions starts to soften and turn golden.

Then, get ready for the fragrance! Sprinkle curry powder over the onions! It’ll be the best decision you make all week.

Best decision you’ll make all week #2: Add minced garlic at this stage, too.

Thank you for listening.

Keep sauteing the onions as they become coated in the curry powder.

The beautiful flavor of the curry will be released and get a little toasty and miraculous in the process.

Note: Your kitchen smells like heaven right about now.

After a good minute or so, pour in some vegetable broth.

Stir it all together, then turn up the heat to medium-high and let the mixture start to bubble. Add a little more salt and pepper, then let it cook like this for a good minute or two, until the liquid starts to reduce…

Then crack open a can of coconut milk (give it a good shake first!) and pour it in.

Coconut milk. I can’t say enough about it. It’s mysterious, creamy, tasty, and wonderful.

Stir in the coconut milk, then squeeze in a little honey…

And, the kicker: Sriracha (or any hot chili paste or sauce.) The sauce really needs a little spice, and Sriracha has a nice flavor and tang to it.

Note: One other ingredient I often like to use with this is lime juice! But it’s difficult to add lime juice to this dish when one is out of limes. But if you have lime juice—use it, use it, use it! It will be the third best decision you make all day.

(Lots of good decisions with this recipe!)

Now, the sauce needs to bubble up and cook again—probably two to three more minutes, just to thicken it up slightly.

The chickpeas also need to go in! Two cans. Drained and rinsed.

Mmmm. Turn the heat to low and let it simmer away!

Meanwhile—I forgot to tell you!—I cooked some basmati rice, which is something that pretty much makes my whole day. I love the stuff. Pile it on a plate…

Then spoon on the curry, making sure to get plenty of the sauce along with the chickpeas.

A few cilantro leaves are nice, too. The flavors really go together! And again, if you’re one of those lucky humans that has limes in his/her fridge, serve a couple of wedges on the side.

This is an absolute dream, friends. A dream you’ll never want to wake from!

(Not to be dramatic or anything. Ha.)

Here’s the handy dandy printable. Have a wonderful Monday, friends!

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Recipe
Chickpea Curry

Prep Time: 5 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 6

Print Recipe

Ingredients
2 cups Basmati Rice2 Tablespoons Vegetable Oil1 whole Large Onion, Diced Fine Salt And Pepper, to taste2 teaspoons Curry Powder, Any Variety2 cloves Garlic, Minced1 cup Vegetable Stock2 cans Chickpeas, Drained And Rinsed1 can (13.5 Ounce) Coconut Milk1 Tablespoon Honey, More To Taste1 Tablespoon Sriracha Or Hot Sauce (more To Taste) Lime Wedges, For Serving (optional) Cilantro Leaves, For Garnish Preparation Instructions

Cook the basmati rice according to the package instructions.

Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook for a few minutes, until the onions are soft and starting to turn golden. Sprinkle in the curry powder and garlic and stir, cooking for another minute or so. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the coconut milk, honey and a squirt of sriracha. Bring to a boil, add the chickpeas, reduce the heat, and simmer for 10 minutes. Taste and adjust the seasoning, adding more salt, honey, or Sriracha (or lime juice, if using.)

Serve the curry over the rice. Garnish with the cilantro.

Posted by Ree | The Pioneer Woman on