Garlic, ginger and some wholesome naturally blended AFRICAN DREAM SPICE to give this one pot chickpea curry an incredible flavor boost.
The cooler the days the warmer the food and this super simple vegan based chickpea curry is all the way up there with deliciousness. Basic pantry affordable ingredients, say what? Yes! No searching for seasonal ingredients with this recipe because as they say in Italian about Risotto 'it's a poor mans meal'. This could very well be deemed the 'poor man's meal' but the only difference is that there ain't nothing poor in the taste rest assured!
Is it optional or absolutely not? - It's really not a deal breaker, especially in this recipe. You get a creamy full of flavor chickpea curry without adding the coconut milk and to be honest it didn't need it at all. The only reason I added it to this recipe is tone the heat down a level so depending on your heat tolerance regulate the recipe accordingly. Leaving the coconut cream out and adding a dollop of yogurt to your bowl when serving is another option to level out heat intensity.
Canned tomatoes are great with this and also very convenient! Once again, your favorite good brand and buying a chopped canned tomato so you don't have to puree, get them into a food processor to cut up. Remember the idea here is to use one pan or pot and minimal work!
You can also use tomato passata to substitute the canned or even roasted tomatoes work well.
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- Curry paste
- African Dream Spice - Smell & Taste
- Seasoning - Smell & Taste
- Tomato paste
- Garam Masala - Smell & Taste
- Fresh Parsley/Coriander
- Coconut Cream (optional)
MORE FAMILY RECIPES
- Chicken Curry
- Homemade Quiche
- Spicy Sauce Pasta
- Pasta Ziti Al Tonno Calabrese Recipe 10 Minutes
- Flatbread Pizza – No Yeast No-Knead
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If you like this recipe you may also like my Chicken Curry From Home or this Chicken Chickpeas and Lentil Curry – Protein Packed and this Easy Naan Bread Recipe
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Chickpea Curry In An African Dream Spice
- 2 tablespoons olive oil
- 1 brown or yellow onion diced
- 4 cloves garlic cloves minced
- 1 inch fresh ginger minced or grated (roughly 1 teaspoon minced)
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon garam masala
- 1 teaspoon turmeric paste or ½ teaspoon turmeric powder
- 1 tablespoon curry paste store bought or this 2 ingredient paste
- 2 tbsps tomato paste
- 1 cup coconut cream full fat or full fat thick cream
- 1 teaspoon Salt & Pepper Mix or 1 teaspoon salt and ¼ teaspoon black pepper
- 800 grams chickpeas 2 cans rinsed, drained, reserve the liquid
- 1 cup liquid: stock water or reserved chickpea liquid (aquafaba)
- parsley or coriander for garnish/serving and add some into the food!
- Open the canned chickpeas, drain and keep the liquid aside, rinse the chickpeas and set aside for later.
- Olive oil: Heat a non stick pan with slightly longer panels or a Dutch-oven on medium heat and add the oil to heat up.
- Aromatics: Add the onions to cook and cook till soft, about 6 to 7 minutes. Add the garlic and ginger and cook for an additional minute. Add the curry paste and add about 2 tablespoons of the chickpea liquid into the 2 tablespoons of tomato paste, mix and add it into the pot.
- In a separate bowl add our Smell & Taste African Dream Spice (curry spice) to the drained chickpeas and mix it in to combine with the chickpeas. Then
- Add water into the empty tomato can, swirl and toss that water, about a quarter full. You can also add chickpea liquid if you have more left or water. Average half a cup liquid.
- Season with Smell & Taste Salt & Pepper, to taste.
- Stir and continue cooking on low to medium heat. Add the chopped tomatoes. Add the tomato paste and another ¼ cup water. Cook on low to medium reducing half the liquid.
- Once the water had reduced a bit, add our Smell & Taste Garam Masala and now drop the heat lower. Use a masher to gently mash only some of the chickpeas in the pot to create a thicker but textured chickpea curry. If using coconut cream, this would be the time to add it in. Start with half the amount, taste, season and adjust accordingly. Turn off the heat, add in some fresh herbs to cook with the heat of the dish and serve the remaining herbs fresh with the curry. Serve with fresh herbs, a dollop of yogurt, basmati rice, quinoa, flatbreads or naan bread. Enjoy!