January and Clean Eating… For Today

Ah, January — the perfect time to embrace clean eating! At least, that’s the case for this particular recipe.

Who else has jumped aboard the Veganuary train? Shocking as it may seem, I haven’t! However, I certainly appreciate the occasional plant-based meal. My approach to cooking isn’t strictly aligned with any dietary restrictions; I simply strive for balance. After all, a wholesome dish like this allows you the indulgence of dessert — and that seems logical to me!

Truthfully, more individuals are opting for vegan lifestyles for a myriad of reasons, whether dietary, health-related, or even ethical. It’s clear: Veganism is a trend that’s here to stay.

As for me? I’m proudly omnivorous — but I still whip up delicious vegan-friendly meals without even thinking about it. This Spicy Chickpea Curry has graced my kitchen table several times recently, and illuminatingly, it fits the vegan bill! If you’re a fan of tasty plant-based dishes, be sure to check out my equally delightful Spiced Zucchini & Eggplant.

Want to try your hand at Stove Top Naan Bread? Check it out!

What We’re Using to Make Spicy Chickpea Curry

Ready to get cooking? Here’s everything you’ll need!

Let’s talk chickpeas for a moment. You can use canned ones, those in jars, or you can even cook your own. Personally, I like to cook chickpeas in batches and freeze them. That said, I also appreciate the convenience of grabbing a jar now and then. If you’re looking to save some cash, cooking them from scratch is a great option. Just remember: if you decide to go that route, you’ll want to soak them for about eight hours — yes, it’s a long commitment! It can also take up to two hours to cook them completely. So, for the sake of speed and ease, I suggest using already cooked chickpeas for this recipe. If your stash is empty, don’t hesitate to reach for a canned or jarred option; they work perfectly fine!

How to Cook the Spicy Chickpea Curry

Now, let’s dive into the fun part: cooking! Start by getting your fresh ingredients ready. I recommend slicing the onions, though dicing or roughly chopping is perfectly fine too. Fresh garlic, ginger, and turmeric are must-haves in this dish. If you can’t find ginger root or turmeric root, don’t worry — dried versions work well here. In fact, I’ve written the recipe with dried turmeric since that’s what most people have on hand. If you decide to use fresh turmeric, aim for about a one-inch piece.

Once you have everything chopped, crushed, and grated, it’s time to commence cooking.

Start Cooking

Heat a generous splash of olive oil in a medium-sized deep pot over high heat. Toss in the onions and sauté for about 5 minutes, allowing them to cook down nicely. Once they’ve softened, reduce the heat to medium and let them go for an additional 10 minutes until they’re really tender.

Remember, you’ll find the full recipe and instructions at the end in the recipe card!

Add the Flavors

Stir in the garlic, ginger, turmeric, diced chilies, ground cumin, and ground coriander. Combine everything well to thoroughly coat the onions and infuse the spices for 2-3 minutes.

Combine the Chickpeas and Tomatoes

Introduce the cooked chickpeas and canned tomatoes to the pot. Give everything a good stir, breaking up whole tomatoes a bit if that’s what you chose.

What Kind of Tomatoes to Use

Whether you use whole or diced canned tomatoes, they both work great. Just avoid tomato puree! After mixing, bring everything to a gentle simmer, then lower the heat and cover the pot. Let it cook for about 20 minutes, stirring occasionally.

Final Flavors

Once the cooking time is up, remove the lid and stir again. If your curry seems a bit too dry, feel free to add a bit of vegetable stock — start with about 1/4 cup (60ml) and adjust based on your desired consistency. Stir well to combine all the flavors.

Add in Garam Masala, salt, and lime juice, giving everything a good stir, and let it simmer for a final few minutes.

The Spicy Chickpea Curry is Ready!

Top your dish with fresh cilantro, and voilà — dinner is ready!

I can’t stress enough how many times I’ve made this dish in just a couple of weeks — it’s delicious! Surprisingly, this curry exceeded my expectations, given its simplicity. No lengthy marinating time or labor-intensive processes required here. It’s effortlessly quick and so satisfying at the same time.

Serving Suggestions

This dish is not only a nutritious option but one that really fills you up. Pair it with Naan Bread and fluffy Basmati rice for an authentic Indian experience. Seriously, how can you enjoy Indian food without these staples? Rice and curry are like macaroni and cheese; they just belong together!

So, it’s quick, delicious, and budget-friendly — what’s not to love?

Frequently Asked Questions

1. Can I use dried chickpeas instead of canned ones?

Yes, you can! Just remember to soak them for about eight hours and cook them for up to two hours before using them in this recipe.

2. How spicy is this curry?

The spice level can be adjusted based on your preferences. You can increase or decrease the amount of chili or use milder varieties for less heat.

3. Can I add vegetables to this recipe?

Absolutely! Feel free to toss in your favorite vegetables such as bell peppers, spinach, or carrots to enhance the dish’s nutrition and flavor.

4. How do I store leftover curry?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving!

5. Can I make this curry in advance?

Certainly! This curry can be made ahead of time. The flavors intensify as it sits, making it even more delicious when reheated.