This is a quick and simple recipe for curried chickpeas, a dry curry without any sauce. I am using canned chickpeas (garbanzo beans) and ground spices which are huge time-savers to make this dish.
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I love Indian food for its delectable spices. It also has wide vegetarian choices, such as this dish, which is great when we want to cut down on eating meat once or twice a week.
These are the dry ingredients (ground powder) for my curried chickpeas – curry powder, turmeric and garam masala. Cayenne pepper (which can be substituted with fresh cut chillis) is mainly added for the heat. I also use this medley of spices to cook other Indian-spiced vegetable dishes such as cauliflower and cabbage …
… mix the spices up with a fork so that they are easier to distribute evenly over the chickpeas later.
There are also minced garlic, thinly sliced onions and curry leaves (secret ingredient).
If you are not from South East Asia, you probably have little or no access to curry leaves. Don’t worry, the lack of this ingredient won’t break the dish (my friend told me Northern Indian cuisine doesn’t use curry leaves in their dishes too). In Singapore, I grew up with the wonderful smokey flavour of curry leaves in our curry dishes due to our multi-racial cultural influences. You can omit it from this recipe if curry leaves are unavailable in your area.
And this is 1 can of chickpeas, rinsed and drained.
Cooking this dish is really easy. In a wokpan, stir-fry the onions, garlic and curry leaves on low heat until the onions are soft.
Add the chickpeas one layer in the pan, then scatter the spices evenly over the chickpeas. Stir-fry briefly to coat the chickpeas well.
Then add water, cover the pan with a lid and simmer until the water is reduced.