Chickpea Curry Recipe
- cook TIME 25 mins
- prep TIME 15 mins
- total TIME 40 mins
Ingredients (19)
- 16 oz canned chickpeas
- 6 oz sweet potatoes cubed
- 2 tbsp olive oil
- 2 tbsp garlic minced
- 2 oz onion chopped
- 2 tbsp Hunt’s tomato paste
- 1/2 tbsp all-purpose flour
- 2 tsp curry powder
- 1 tsp brown sugar
- 1 tsp lime juice
- 3/4 tsp salt
- 1/2 tsp red pepper flakes
- 1/2 tsp garlic powder
- 1/2 tsp garam masala
- 1 1/2 cup water
- 1/4 cup coconut milk
- 3 tbsp heavy cream
- 1/4 cup cilantro finely chopped
- 3 1/2 cups cooked medium-grain rice from 1 3/4 cups uncooked
INSTRUCTIONS
Prep:
Prepare the chickpeas: Drain the canned chickpeas and rinse them with water.
Cube the sweet potatoes: Peel the skin and slice off the ends of the sweet potatoes. Cut the sweet potatoes lengthwise into 1-inch thick pieces. Cut the pieces into 1-inch thick strips. Cut the strips into 1-inch cubes.
Mince the garlic: Peel the skin and cut off the root of the cloves. Mince the garlic cloves with a knife or mincer.
Chop the onions: Cut the onion in half and peel the skin. Keeping the root intact, make vertical slices 1/4 inch apart. Turn the onion half 90 degrees and grip the root. Make horizontal cuts 1/4 inch apart. Slice the onion to have even cubes.
Chop the cilantro: Bunch the cilantro together and chop finely.
Cook the rice: You can use a pot, rice cooker, Instant Pot, or microwave to cook rice.
Cook:
Caramelize the garlic and onion: Prepare a hot pan over medium heat. Add 2 tbsp olive oil, 2 tbsp garlic, and 2 oz onion. Stir for 2 minutes to caramelize.
Add the tomato paste: Add 2 tbsp Hunt’s tomato paste and stir for 30 seconds.
Sauté the sweet potatoes: Add 6 oz sweet potatoes and stir for 2 minutes.
Add the seasoning: Add 1/2 tbsp all-purpose flour, 2 tsp curry powder, 1/2 tsp garam masala, 1 tsp brown sugar, 1 tsp lime juice, 3/4 tsp salt, 1/2 tsp red pepper flakes, and 1/2 tsp garlic powder. Stir for 30 seconds to combine.
Cook the chickpeas in the sauce: Add 16 oz chickpeas, 1 1/2 cup water, 1/4 cup coconut milk, and 3 tbsp heavy cream. Mix well to combine. Bring the mixture to a boil, then turn the heat to low and let it simmer for 15 minutes.
Garnish: Sprinkle with 1/4 cup cilantro.
Serve and enjoy: Serve the curry with 3 1/2 cups of cooked medium-grain rice.
