Best Curry Chickpeas Recipe

There are few things more comforting than a bowl of warm curry on a rainy day. The spices warm the chill right out of your bones and the heartiness satisfies the hunger. Curry chickpeas (or Chana dal) is the perfect way to indulge in the comforts of curry on a rainy day. This no-fuss curry chickpeas recipe is vegan and diabetic friendly and adds a Jamaican twist to the traditional Indian dish.

• Prep: 5 minutes
• Cook: 20 minutes
• Servings: 3-4

Ingredients: Curry chickpeas

Directions

• Step 1: Prepare your spices. Finely dice 1 white onion, grate 1 inch of ginger, and crush 2 cloves of garlic.
• Step 2: Heat your oil in a wok or large saucepan.
• Step 3: Turn down stove to medium heat and add in your onions. Allow them to sweat. Once they turn translucent, add in your garlic and ginger as well as your curry powder and garam masala and give it a stir until fragrant.
• Step 4: Once fragrant add in 1 can of chickpeas (1 cup) with 1 tbsp of the water from the can. Give it a stir to ensure the spices coat the chickpeas. If using dried whole chickpeas be sure to soak for at least 8 hours overnight and boil until cooked before adding to the pot.
• Step 5: Pour in 1 cup of coconut milk.
• Step 6: Remove the stem from your scotch bonnet pepper and add it to the pot. You can customise the heat level from the pepper in a few ways. Heat from the scotch bonnet comes from the seeds, so you can add just the skin of the scotch bonnet to keep the flavour without too much spice. You can also crack the pepper and add only a few of the seeds to get a more intense heat.  However, this recipe works best if the whole uncracked pepper is added with the stem removed.
• Step 7: Add a cinnamon leaf and 1tsp coriander. Allow it to come to a simmer, stirring occasionally until the liquid has thickened.
• Step 8: Salt to taste.
• Step 9: Serve warm on a bed of Basmati rice or with a side dish of your choice.

Enjoy your curry chickpeas!

Best Curry Chickpeas Recipe

There are few things more comforting than a bowl of warm curry chickpeas (or Chana dal) on a rainy day. The spices warm the chill right out of your bones and the heartiness satisfies the hunger. This no-fuss recipe is vegan and diabetic friendly and adds a Jamaican twist to the traditional Indian dish.

Type: Main Dish

Cuisine: Jamaican

Keywords: curry chickpeas

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Recipe Yield: 3-4 servings

Preparation Time: PT0H5M

Cooking Time: PT0H20M

Total Time: PT0H25M

Recipe Ingredients:

• 1 can of chickpeas (1 cup of dried chickpeas)
• 1 inch of ginger
• 1 white onion
• 2 cloves of garlic
• 1 yellow scotch bonnet pepper
• 1 cinnamon leaf
• 1 tsp coriander (powder)
• 1 tbsp garam masala
• 1 tbsp Jamaican curry powder
• 1 cup coconut milk
• Salt (to taste)
• Olive oil (or coconut oil if you want extra coconut flavour)

Recipe Instructions: Step 1: Prepare your spices. Finely dice 1 white onion, grate 1 inch of ginger, and crush 2 cloves of garlic. Step 2: Heat your oil in a wok or large saucepan. Step 3: Turn down stove to medium heat and add in your onions. Allow them to sweat. Once they turn translucent, add in your garlic and ginger as well as your curry powder and garam masala and give it a stir until fragrant. Step 4: Once fragrant add in 1 can of chickpeas (1 cup) with 1 tbsp of the water from the can. Give it a stir to ensure the spices coat the chickpeas. If using dried whole chickpeas be sure to soak for at least 8 hours overnight and boil until cooked before adding to the pot. Step 5: Pour in 1 cup of coconut milk. Step 6: Remove the stem from your scotch bonnet pepper and add it to the pot. Step 7: Add a cinnamon leaf and 1tsp coriander. Allow it to come to a simmer, stirring occasionally until the liquid has thickened. Step 8: Salt to taste. Step 9: Serve warm on a bed of Basmati rice or with a side dish of your choice

Editor's Rating:
5