Are you ready to embark on a culinary adventure that will tantalize your taste buds and warm your soul? Dive into the world of Indian cuisine with our mouthwatering Black Pepper Chickpea Curry! This dish is not only a feast for the senses but also a quick and easy recipe that can be whipped up in just 40 minutes. With the perfect blend of spices, creamy coconut milk, and hearty chickpeas, this curry is sure to impress your family and friends. Get ready to discover the secret to creating a dish that’s bursting with flavor and is as comforting as a hug on a chilly day!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 can coconut milk
- 2 tbsp black pepper
- 1 tsp turmeric
- 1 tsp cumin
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients: 1 can of chickpeas, 1 chopped onion, 2 minced garlic cloves, 1 tablespoon of minced ginger, 1 can of coconut milk, 2 tablespoons of black pepper, 1 teaspoon of turmeric, 1 teaspoon of cumin, salt to taste, and fresh cilantro for garnish.
- In a large skillet or saucepan, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and slightly golden.
- Add the minced garlic and ginger to the skillet, stirring well to combine. Cook for an additional 1-2 minutes, allowing the garlic and ginger to become fragrant but not burnt.
- Sprinkle in the turmeric and cumin, stirring continuously for about 30 seconds to toast the spices and release their flavors.
- Introduce the drained and rinsed chickpeas to the skillet, mixing them well with the onion and spices. Cook for about 2-3 minutes, allowing the chickpeas to absorb the flavors.
- Pour in the can of coconut milk, stirring to combine all the ingredients. Bring the mixture to a gentle simmer.
- Once simmering, add the black pepper and salt to taste. Stir well and let the curry cook for about 20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- After 20 minutes, taste the curry and adjust seasoning if necessary. If you prefer a spicier dish, feel free to add more black pepper at this stage.
- Once the curry is ready, remove it from heat and let it sit for a few minutes before serving. This will help the flavors to develop further.
- Serve the Black Pepper Chickpea Curry hot, garnished with fresh cilantro. It pairs beautifully with steamed rice or warm naan bread.
Tips
- Prep Ahead: To save time, chop your onions, garlic, and ginger in advance. You can even rinse and drain the chickpeas the night before to make the cooking process smoother.
- Adjust the Spice Level: If you love heat, don’t hesitate to add more black pepper or even a pinch of cayenne pepper for an extra kick. Taste as you go to find your perfect balance!
- Coconut Milk Alternatives: For a lighter version, you can use light coconut milk, or if you’re looking for a dairy-free option, consider using almond or oat milk, though this will alter the flavor slightly.
- Add Vegetables: Feel free to throw in some veggies like spinach, bell peppers, or peas to enhance the nutritional value and add more color to your curry.
- Let It Rest: Allowing the curry to sit for a few minutes after cooking helps the flavors to meld beautifully. Serve it warm with a sprinkle of fresh cilantro for a vibrant finish!
- Perfect Pairings: This Black Pepper Chickpea Curry is delicious on its own, but it shines even more when paired with fluffy basmati rice, warm naan, or even a side of roasted vegetables.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 30g
Protein: 12g
Fat: 18g
Saturated Fat: 14g
Cholesterol: 0mg
