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    El Mundo Eats » Curry

    Published: Aug 16, 2017 · Updated: Feb 1, 2023 by Bea & Marco · This post may contain affiliate links · 6 Comments

    Homemade Chickpea Curry

    Jump to Recipe
    Chickpea Curry

    TGIF!! How about some homemade chickpea curry for Friday night? Nice, eh? Grab a bowl of rice, some naan or pita bread and you're off to a great start of a wonderful weekend. Cheers!!

    More Curry Recipes

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    Video

    📖 Recipe

    Chickpea Curry

    Chickpea Curry

    How about some curry for Friday night? Nice, eh? Grab a bowl of rice, some naan or pita bread and you're off to a great start of a wonderful weekend.
    Author: Bea & Marco
    5 from 4 votes
    Print Pin Rate
    Servings: 4 people
    Prep Time10 mins
    Cook Time40 mins

    Ingredients  

    • 28 oz cooked chickpeas (800 gr)
    • 3.5 oz spinach (100 g)
    • 1 cinnamon stick
    • 3 cloves
    • 3 cardamom pods
    • 1 thumb sized ginger , finely chopped
    • 5 cloves of garlic , finely chopped
    • 2 small sized Italian green peppers , finely chopped
    • 3 onions chopped
    • 1 teaspoon heaped turmeric powder
    • 1 teaspoon garam masala powder
    • 1 teaspoon heaped ground coriander
    • 1 teaspoon chilli powder
    • 4 ripe tomatoes chopped
    • 1 ¾ cup water (450 ml)
    • 1 cup coconut milk (250 ml)
    • salt to taste
    • coriander leaves
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    Instructions

    • Put a wide pan on a medium heat, add in cinnamon stick, cloves, cardamom, ginger, garlic and green peppers. Saute for a few minutes
    • Add in onions and a bit of salt. Continue cooking until they are soft and golden brown, more or less for 15-20 minutes. Stir occasionally
    • Add in turmeric, garam masala, coriander and chilli powder. Stir for a few seconds. Add in tomatoes and water. Adjust the salt level if needed. Bring to a boil
    • Add in chickpeas, mix well. Put the lid on and cook for 15 minutes, stirring occasionally
    • Lower the heat, add in coconut milk and continue cooking for 5 minutes
    • Add in spinach, stir well and cook until they are wilted. Sprinkle some coriander leaves and your chickpea curry is ready to serve. As good as it is now, try eating it the next day..even better.

    Notes

    This chickpea curry taste so much better the next day.

    Nutrition Facts

    Calories: 380.2kcal, Carbohydrates: 47.8g, Protein: 14.4g, Fat: 17.5g, Saturated Fat: 11.8g, Sodium: 974.6mg, Potassium: 1042.6mg, Fiber: 14.5g, Sugar: 7.7g, Calcium: 168.4mg, Iron: 6.3mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

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    Reader Interactions

    Comments

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    1. Ing says

      November 17, 2020 at 9:33 pm

      5 stars
      Amazing!

      Reply
      • Bea says

        November 18, 2020 at 10:22 am

        Thank you!

        Reply
    2. Jessica Lewis says

      February 25, 2020 at 5:54 am

      5 stars
      Yum! Thank you thank you! What a beautiful dish!

      Reply
      • Bea says

        February 25, 2020 at 8:02 am

        Thanks Jessica! 👍😃

        Reply
    3. ChrisInNY says

      February 03, 2019 at 3:48 pm

      5 stars
      This is really yummy, Bea - I made this last night and it's outstanding. Easy, too! I enjoyed it with warmed naan bread. What kind of pot did you cook this in - cast iron?

      Reply
      • Bea says

        February 04, 2019 at 8:08 am

        Happy that you liked it 😀 Naan bread is perfect to soak up all the curry. And nope, I just used the typical non stick pan for this. Thank you Chris! 😀

        Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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