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Spicy Chickpea Curry

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner Indian
Spicy Chickpea Curry
Ingredients
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 3/4 cup water, divided
  • 1 tablespoon ground coriander
  • 2 teaspoons paprika
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
  • 1 (15 ounce) can diced tomatoes in juice
  • 1 large bay leaf
  • 1 (16 ounce) can coconut milk
  • salt to taste
Instructions
1
Heat a generous amount of oil in a substantial 6-quart cooking vessel or large, heavy pot over a moderate heat setting; cook the onion until it becomes clear and transparent, taking around 5 to 10 minutes. Introduce the garlic into the pan and cook until it is soft and aromatic, approximately 5 minutes. Add a quarter cup of water, along with the spices coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to the onion mixture. Allow it to cook and stir constantly until fragrant, taking about 2 to 3 minutes.
2
Combine the chickpeas, tomatoes in their juice, remaining half cup of water, and bay leaf into the onion mixture; bring it to a rolling boil. Decrease the heat setting and let it simmer until the flavors have melded together, approximately 10 minutes. Stir in the coconut milk into the chickpea and tomato mixture; let it simmer for 2 to 3 more minutes. Add additional water if necessary and season with salt