If you're craving a burst of flavor that transports you straight to the heart of India, look no further than this delightful "Indiaanse Kikkererwten Curry met Tomatenchutney"! This vibrant chickpea curry combines the warmth of spices with the freshness of tomatoes, creating a dish that’s not only satisfying but also incredibly easy to whip up in just 35 minutes. Whether you're a seasoned cook or a kitchen novice, this recipe promises to impress your taste buds and those of your loved ones. Ready to embark on a culinary adventure that will have everyone asking for seconds? Let’s dive into the details of this delicious recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can diced tomatoes
- 2 teaspoons garam masala
- Salt to taste
- Fresh coriander for garnish
- Tomato chutney for serving
Instructions
- Prepare all ingredients by draining chickpeas, finely chopping onion, mincing garlic, and grating fresh ginger.
- Heat a large skillet or heavy-bottomed pan over medium heat with a splash of cooking oil. Add chopped onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic and grated ginger to the onions. Stir continuously for 1-2 minutes until fragrant, being careful not to burn the aromatics.
- Sprinkle garam masala into the pan and stir quickly to coat the onion mixture, releasing the spices' essential oils and creating a rich, aromatic base.
- Pour in the canned diced tomatoes, stirring to combine with the spiced onion mixture. Allow the tomatoes to simmer and reduce slightly for about 3-4 minutes.
- Add the drained chickpeas to the pan, stirring gently to coat them with the tomato and spice mixture. Season with salt to taste.
- Reduce heat to low, cover the pan, and let the curry simmer for 15-20 minutes, allowing the flavors to meld and the chickpeas to become tender.
- Taste and adjust seasoning if needed. If the curry seems too thick, add a little water to reach desired consistency.
- Remove from heat and garnish with freshly chopped coriander leaves.
- Serve hot with tomato chutney on the side and optionally with rice or naan bread.
Tips
- Prep Ahead: To save time, chop your onions, garlic, and ginger in advance. You can even prepare your spices beforehand to make the cooking process smoother.
- Use Fresh Ingredients: While canned tomatoes work well, using fresh tomatoes can elevate the flavor of your curry. Just make sure to peel and chop them before adding to the pan.
- Adjust the Spice Level: If you prefer a spicier kick, consider adding a pinch of chili powder or fresh green chilies to the mix. Adjust according to your taste!
- Simmer for Flavor: Don’t rush the simmering process. Allowing the curry to cook longer helps the flavors meld together beautifully, resulting in a richer taste.
- Perfect Pairing: This curry pairs wonderfully with fluffy basmati rice or warm naan bread. Serve with a side of tomato chutney for a delightful contrast of flavors.
- Garnish Generously: Fresh coriander adds a burst of color and flavor, so don’t skimp on the garnish! It enhances the dish's visual appeal and freshness.
- Make it Vegan: This recipe is naturally vegan, but if you want to add creaminess, consider stirring in a splash of coconut milk for a tropical twist.
- Store Leftovers: If you have any leftovers, they store well in the fridge for a couple of days. The flavors will deepen even more, making for a delicious meal the next day!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
