Ingredients :

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon cayenne pepper (or to taste)
• 1 (15 ounce) can crushed tomatoes
• 2 (15 ounce) cans chickpeas, drained and rinsed
• 1 cup water or vegetable broth
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• Fresh cilantro, chopped, for garnish

Method :

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
3. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
4. Add the ground cumin, coriander, turmeric, garam masala, and cayenne pepper. Stir well and cook for 30 seconds until the spices are fragrant.
5. Pour in the crushed tomatoes and stir to combine with the spice mixture.
6. Add the drained and rinsed chickpeas and the water or vegetable broth.
7. Bring the curry to a simmer, then reduce the heat to low, cover, and cook for 20 minutes, stirring occasionally.
8. Season with salt and black pepper to taste.
9. Garnish with fresh cilantro before serving.

Recipe Notes :

Chef’s Tip: Toasting the spices lightly before adding liquids intensifies their flavor. Variation: For a creamier texture, you can mash some of the chickpeas against the side of the pot before serving. Storage: Leftover chickpea curry can be stored in an airtight container in the refrigerator for up to 3 days.