Chickpea Curry, an (almost) perfect one-pot meal

Ingredients

• 1 piece Large Onion (finely diced)
• 6 clove Garlic Cloves (minced)
• 2 inch Fresh Ginger (grated)
• 2 piece Serrano Pepper (diced; adjust heat to taste)
• 2 piece Roma Tomatoes (about 8 oz total, finely diced)
• 1 heaping tsp Cumin Seeds (toasted)
• 2 tsp Coriander Seeds (toasted)
• 15 leaf Fresh Curry Leaves (optional but recommended; add at start)
• 1 tsp Ground Coriander
• 1.5 tsp Curry Powder
• 0.5 tsp Ground Cinnamon
• 0.25 tsp Turmeric
• 0.5 tsp Freshly Grated Nutmeg
• 2 tbsp Avocado Oil (for blooming spices)
• 2 tbsp Tomato Paste
• 1 cup Coconut Milk
• 2 tbsp Tahini
• 0.5 cup Water (for thinning the curry)
• to taste Salt
• to taste Black Pepper
• 0.5 tsp Coconut Sugar
• 2 cans (15 oz each) Canned Chickpeas (drained and rinsed)
• 2 cup Swiss Chard (chopped; can substitute kale or spinach)
• 1 handful Fresh Cilantro (roughly chopped)
• 1 handful Fresh Mint (roughly chopped)
• 2 tsp Garam Masala (added at end)
• 1 tbsp Lemon Juice

Instructions

1. Prepare Aromatics

   Finely dice the onion, mince the garlic, grate the ginger, dice the serrano peppers, and dice the tomatoes. Wash and finely chop the Swiss chard and set aside the cilantro and mint for garnish. Wash your hands thoroughly after handling the peppers.

   Time: PT10M

2. Pre‑heat Pan and Add Oil

   Place the skillet over medium‑high heat and let it dry‑heat for about 1½ minutes. Add 2 tbsp avocado oil and let it warm for 30 seconds.

   Time: PT3M

   Temperature: medium‑high heat

3. Bloom Whole Spices

   Add 1 heaping tsp cumin seeds and 2 tsp coriander seeds to the hot oil. Toast for 1–2 minutes until they turn a deeper golden shade and become aromatic. Quickly add the 15 fresh curry leaves; they will sputter for about 20 seconds.

   Time: PT3M

   Temperature: medium‑high heat

4. Sauté Onions

   Stir in the diced onion, sprinkle a pinch of salt, and cook for about 5 minutes until softened and lightly golden. If the onions begin to stick, splash a little water to deglaze.

   Time: PT5M

   Temperature: medium‑high heat

5. Add Garlic, Ginger, and Serrano

   Add the minced garlic, grated ginger, and diced serrano peppers. Cook for 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium‑high heat

6. Incorporate Tomato Paste and Ground Spices

   Stir in 2 tbsp tomato paste, 1 tsp ground coriander, 1½ tsp curry powder, ½ tsp ground cinnamon, ¼ tsp turmeric, and ½ tsp freshly grated nutmeg. Mix vigorously for 2 minutes to prevent the spices from burning.

   Time: PT2M

   Temperature: medium‑high heat

7. Deglaze and Add Fresh Tomatoes

   Add a splash of water (about 2 tbsp) to lift any browned bits, stir for 90 seconds, then add the diced tomatoes. Cook for 5 minutes until the tomatoes break down and the mixture looks saucy.

   Time: PT5M

   Temperature: medium heat

8. Add Chickpeas

   Stir in the drained chickpeas, coating them with the spice‑tomato mixture.

   Time: PT1M

   Temperature: medium heat

9. Create the Creamy Base

   Pour in 1 cup coconut milk, 2 tbsp tahini, and ½ cup water. Stir until fully incorporated and the sauce is smooth.

   Time: PT2M

   Temperature: medium heat

10. Season the Curry

    Add salt, black pepper, and ½ tsp coconut sugar. Stir to dissolve the sugar.

    Time: PT1M

    Temperature: medium heat

11. Simmer the Curry

    Cover the skillet and let the curry simmer on low heat for 15–20 minutes, stirring occasionally. The sauce should thicken slightly and the flavors meld.

    Time: PT20M

    Temperature: low simmer

12. Add Greens

    Uncover and stir in the chopped Swiss chard. Cook for about 5 minutes until the greens are wilted but still bright. For tender greens like baby spinach, cook only 1–2 minutes.

    Time: PT5M

    Temperature: low simmer

13. Finish with Aromatics

    Stir in 2 tsp garam masala, adjust salt if needed, and add 1 tbsp lemon juice. Mix well and remove from heat.

    Time: PT2M

14. Garnish and Serve

    Fold in the chopped cilantro and mint. Serve the curry hot over cooked rice or with flatbread.

    Time: PT1M

Nutrition Facts

Calories

336

Protein

8.5 g

Carbohydrates

21 g

Fat

24 g

Fiber

6 g