Chickpea Curry
2 servings
50 minutes
Chickpea curry is a fragrant dish of Indian cuisine, embodying traditional flavors and spices. Chickpeas, rich in protein and nutrients, make this dish hearty and healthy. The origins of curry date back centuries when spices were an integral part of Indian gastronomy. In this recipe, aromatic curry harmoniously combines with the softness of beans and caramelized onions, creating a rich, warming flavor. The dish is ideally served with rice or flatbreads, and its thick consistency allows it to be used as a standalone meal or as a side dish. Such curry is popular not only in India but also in many countries, adapting to local tastes and ingredients.
1
Soak the chickpeas for 8-12 hours, then boil for about 30 minutes.
- Chickpeas: 220 g
2
Chop the onion and sauté in a pan until it becomes transparent.
- Onion: 120 g
3
Add pre-cooked chickpeas and beans to the pan, and mix.
- Chickpeas: 220 g
- Canned red kidney beans: 110 g
4
Pour in water, add a tablespoon of curry. Stir.
- Water: 1 glass
- Curry powder: 1 tablespoon
5
Cook for 15-20 minutes until thickened. Add water as needed.
- Water: 1 glass
