Chickpea Curry

🛒 Ingredients

• Canned Chickpeas, drained 100 g · 164 kcal
• Onion 38 g · 15 kcal
• Garlic 4 g · 6 kcal
• Fresh Ginger 3 g · 2 kcal
• Canned Diced Tomatoes 100 g · 20 kcal
• Vegetable Oil 8 g · 72 kcal
• Cumin Powder 1 g · 4 kcal
• Coriander Powder 1 g · 3 kcal
• Turmeric Powder 0 g · 1 kcal
• Garam Masala 1 g · 4 kcal
• Chili Powder (or Cayenne Pepper) 0 g · 1 kcal
• Fresh Cilantro, chopped 3 g · 1 kcal

👨‍🍳 Instructions

1. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened and translucent, about 5-7 minutes.
2. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add cumin powder, coriander powder, turmeric powder, and chili powder. Cook for 30 seconds, stirring constantly, to toast the spices.
4. Pour in the canned diced tomatoes with their juice and a splash of water, stirring well to combine. Bring to a simmer.
5. Add the drained chickpeas, season with salt, and stir in garam masala. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
6. Garnish with fresh chopped cilantro before serving. Serve hot with rice, naan, or roti.