Creamy Chickpea Curry
Discover the rich and creamy chickpea curry, infused with whipped cream, tender chickpeas with a touch of spice. A must-try for quick, delicious meals on busy days.
Equipment
- 1 Pressure cooker optional
Ingredients
- 1 cup chickpeas or cooked chickpeas or garbanzo beans
- 2 tbsp Olive Oil
- 1 medium onion thinly diced
- 3 cloves garlic minced
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp chili powder as required
- 1 tsp vegetable powder optional
- 100 ml tomato paste or 2 large fresh tomatoes, chopped
- 2 tbsp lime
- salt as per taste
- 150 ml whipping cream / Schlag sahne (as required)
- 2 tbsp light soya sauce
- 1 tsp brown sugar /maple syrup
- Fresh coriander for garnish
Instructions
- Heat the 2 tbsp olive oil in a large pan over medium hear
- Add the onions and saute until they are golden brown.
- Add minced garlic and saute for a minute.
Add Spices
- Add 1 tsp of garam masala, turmeric, coriander, chili powder and vegetable powder (if available) to the pan.
- Stir well to combine and cook for 1-2 minutes, allowing the spices to release their flavors.
Add Tomato paste
- Add the tomato paste and 2 tbsp lime juice for a touch of acidity. Stir and mix together.
- If using fresh tomatoes, add it to the pan and cook for 5 minutes till they break down.
- Pour in whipping cream and stir well.
Add Chickpeas
- Add the cooked chickpeas to the pan and stir in to coat with the spice mixture.
- Pour in soya sauce. Add sugar or maple syrup and salt to taste.
- Bring the curry to a gentle simmer and let it cook till it comes to a boil. Stir occasionally.
- Garnish the chickpea curry with fresh coriander.
- Serve hot with your favorite flatbread, rice or naan.