chickpea curry with rice and coriander
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EASY CHICKPEA CURRY

This Easy Chickpea Curry can be made in less than 30 minutes, and is dairy-free, sugar-free, gluten-free and egg-free. This healthy meal is also very high in protein and can be adapted to your preferences!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: chickpea curry, Easy, healthy
Servings: 8 servings
Calories: 388kcal
Author: TheDorkyFrench

Equipment

Ingredients

  • 300 g red lentils* raw weight, soaked and rinsed
  • 800 ml water
  • 2 tsps salt
  • 1 tsp turmeric
  • 1/2 tsp chilli powder optional
  • 1 tsp chana masala**
  • 1 tsp ground coriander
  • 2 tbsp olive oil
  • 800 g soft cooked chcikpeas***
  • 2 onions peeled and finely chopped
  • 3 garlic cloves peeled and finely chopped
  • 1/2 tsp fresh ginger finely chopped
  • 1 bay leave
  • 1 tbsp cumin seeds
  • 350 g crushed tomatoes or tomato paste
  • 1 handful fresh coriander chopped
  • 1/2 lime or lemon

Instructions

  • Watch the one minute recipe video to see all instruction steps.
  • In a large saucepan, bring the water to a boil. Add the red lentils, salt, turmeric, chilli, chana masala, and ground coriander. Simmer for 10 minutes with the lid on. Stir occasionally.
  • While lentils are cooking, heat up a large pan with olive oil. Add the onions, garlic cloves, ginger, bay leave, and cumin seeds. Cook on medium heat until onions are golden brown. Stir occasionally.
  • Meanwhile, add the chickpeas to the saucepan, and simmer with open lid for an additional 5 minutes, until lentils are soft and creamy. Stir occasionally.
  • While lentils finish cooking and once onions are golden brown, add tomato paste to the pan. Cook for an additional 3 minutes.
  • Remove the bay leave and pour the onion stir-fry into the large saucepan. Add fresh coriander and the juice of 1/2 lime, and cook on low-heat for 5 more minutes with open lid.
  • Serve with rice/ chapatis/ bread, and enjoy!
  • Store in the fridge for up to 5 days.

Video

Notes

*Rinse and soak the red lentils in water overnight or for at least 2 hours for optimal results. Drain before cooking.
**Chana masala is optional but highly recommended for this recipe. Here is the link to the one I use.
***You want your chickpeas to be extra soft for this recipe. I personally steam them twice in a rice cooker. You can also use a pressure cooker, boil them, or buy your chickpeas in cans if it is more convenient for you. Canned chickpeas are a good and easy alternative as they are usually really soft.