Easy chickpea curry — The Petit Biscuit

It’s a perfect mix of spices and flavours. This easy chickpea curry is so creamy, flavourful, nutritious, easy to make, and ready in just 30 minutes.

You may have to visit your local Indian store to get coriander, cumin and mustard seeds. If you are lucky, you will find them in bigger supermarket.

We have always few cans of chickpea in the pantry, because it’s filling and you can use it in variety of dishes. Chickpea also contains high amounts of fibre, protein and iron.

You can enjoy chickpea curry with quinoa, bulgur or if you want to stay on ‘lighter’ side or enjoy it with naan bread or rice. It makes a satisfying vegetarian main course or a family meal when you are looking for a new idea for a dinner.

Ingredients

1 teaspoon coriander in seeds

1 teaspoon of cumin seeds

1 teaspoon of yellow mustard seeds (optional)

2 large spoons of coconut oil

1 medium sized yellow onion

3 cloves of garlic

¼ teaspoon of chilli (optional)

1 and ½ teaspoon of fresh ginger

2 teaspoons of salt (you can add more if desired)

2 teaspoons of turmeric

2 tablespoons of tomato paste

2 cans of chickpeas

1 can of coconut milk (400 ml) minimum 60% fat – use coconut milk from the can (not coconut vegetable drink)

Directions

1. In a pan with no seasoning, toast the cumin, mustard and coriander seeds for a two mins on low heat. Turn off the heat and pour the seeds into a mortar.

2. Crush them until they become a fine powder.

3. Heat the coconut oil. Add sliced onions. Lower the heat and cook them over medium low heat 4 to 5 mins, stirring occasionally until they become softer. Add Garlic and fry for a minute.