North Indian Chickpea Curry

A fragrant and hearty chickpea curry simmered in a rich, spiced tomato and onion gravy, served with fluffy basmati rice and soft naan bread.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 6
• Cuisine: Indian
• Difficulty: Medium
• Cost: $3.47/serving

Dietary

• Vegetarian
• Dairy-Free
• Pescatarian
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• boil
• budget-friendly
• comfort food
• savory
• spicy

Ingredients

• 2 tablespoon vegetable oil
• 1 yellow onion (large, finely chopped)
• 4 clove garlic (minced)
• 1 fresh ginger (1-inch piece, grated)
• 1.5 teaspoon ground cumin
• 1.5 teaspoon ground coriander
• 1 teaspoon garam masala
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon red chili powder
• 1 can diced tomatoes (undrained)
• 2 can chickpeas (rinsed, drained)
• 0.5 cup water
• 1 teaspoon salt
• 0.25 cup fresh cilantro (chopped)
• 2 cup basmati rice (uncooked)
• 6 piece naan bread

Instructions

1. Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium heat. Add 1 large finely chopped yellow onion and cook for 8-10 minutes, stirring occasionally, until softened and lightly browned.
2. Add 4 cloves minced garlic and 1-inch piece grated fresh ginger. Cook for 1 minute until fragrant.
3. Stir in 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons ground coriander, 1 teaspoon garam masala, 1/2 teaspoon turmeric powder, and 1/4 teaspoon red chili powder. Cook for 30 seconds, stirring constantly, until spices are fragrant.
4. Pour in 1 can undrained diced tomatoes and 1/2 cup water or vegetable broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Stir in 1 teaspoon salt.
5. Add 2 cans rinsed chickpeas. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 15-20 minutes, allowing flavors to meld. Stir occasionally.
6. While the curry simmers, prepare 2 cups uncooked basmati rice according to package directions.
7. Warm the 6 pieces naan bread in the oven or on a skillet as directed on the package.
8. Serve the North Indian Chickpea Curry hot over basmati rice, garnished with fresh cilantro, alongside warm naan bread.

Notes

Adjust the red chili powder to your family's preferred spice level. A dollop of plain yogurt (dairy-free if preferred) can be added for a cooling effect.

Nutrition (per serving)

• Calories: 615
• Protein: 22.8 g
• Carbohydrates: 105.7 g
• Fat: 10.9 g
• Fiber: 16.5 g
• Sodium: 880 mg
• Saturated Fat: 1.4 g
• Sugar: 10.1 g