Easy Chickpea Curry Recipe (2024)

FAQs

How to make chickpea curry thicker? ›

Add more or less vegetable broth based on your preferences. For example, add more vegetable broth if you like a more soupy and liquid curry. On the other hand, if you want a thicker curry, you can reduce the amount of vegetable broth or let the curry simmer for more than 30 minutes.

This simple chickpea curry can last between 5 and 7 days in the fridge. Just make sure to keep the curry in an airtight container to retain as much of the flavour and texture as possible. That way, you already have a prepped dinner or lunch that you can reheat within a few minutes whenever you get hungry.

It has everything you need in a well-balanced, complete meal. Protein and fiber from chickpeas, fat from the coconut milk and tahini, and even leafy greens! The ultra-rich curry sauce and warm spices will pull you in for bowl after bowl.

Perhaps the best substitute for chickpeas across the board is white beans. They have both a similar taste and look to chickpeas. Any white bean will do, including cannellini beans (white kidney beans), lima beans (butter beans), great northern beans, and navy beans.

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

Half-and-half or heavy cream

Like evaporated milk, heavy cream and half-and-half are good substitutes for coconut milk, too. Heavy cream contains at least 36% milk fat, so it's very thick and creamy.

The ground almonds add a little flavour but mostly act as a thickener. It is possible to omit the almonds completely and have a slightly thinner sauce, or ground cashew nuts (if you are able to use these, as they are also a tree nut) would be a good alternative as they also have a slightly creamy flavour.

One can reheat chickpea and spinach curry on the stovetop using a saucepan or skillet. They should place the curry over medium heat and add a small amount of water or vegetable stock to thin the sauce if necessary.

The honest answer—there's no difference between chickpeas and garbanzo beans. They're just two (of many) different names for the same type of pulse. (Pulses are basically seeds of legume plants.) The word chickpea doesn't come from chickens at all—it's an evolution of the plant's Latin name, cicer arietinum.

Why is my chickpea curry bitter? ›

Why Is My Chickpea Curry Bitter? The two most common reasons for a bitter chickpea curry include burnt garlic and spices or too much fenugreek. Keep a close eye on the onion, garlic, and spices during the cooking process. Things can turn from perfectly toasted to scorched in an instant.

No, chickpeas aren't considered inflammatory. Most healthcare providers consider chickpeas to be an anti-inflammatory food. This means they can help fight harmful inflammation in your body. They're also high in fiber and a good source of protein.

Canned chickpeas are pre-cooked chickpeas. You can eat canned chickpeas straight out of the can! (Just be sure to rinse them off before chowing down to wash out excess sodium) Otherwise, you can roast them or turn them into any number of delicious dishes, like these here.

Cannellini beans are high in fibre and contain vitamin C as well as magnesium, a mineral that helps our muscles to function properly. Chickpeas are a good source of fibre and contain more than 10 different micronutrients, including copper, which keeps our skin and hair healthy.

Made from ground dry chickpeas, this gluten-free flour is a great thickener. When sifted and whisked into hot soup or a sauce, it absorbs liquids without clumping and melts into the liquid completely without leaving a gritty texture behind. It also lends a light buttery, nutty flavor to the soup or sauce.

Mash some chickpeas with the spoon to thicken the gravy. If you prefer an even thicker gravy, add less water or mash more chickpeas to release the starches.

Besan For The Win

If you see that your gravy is becoming too thin, especially in Indian curries, all you have to do is roast some besan without oil in a thick pan and add it to the gravy. But remember, this only works with nicely roasted besan; otherwise, there would be a raw, nutty smell in your gravy.