الحمص ألذ من اللحم عندما يحضر بهذة الطريقة السهلة! Chickpeas are better than meat in this easy way

Ingredients

• 200 g Onion (peeled and finely chopped)
• 2 tbsp Vegetable Oil (neutral oil for sautéing)
• 1 tbsp Garlic (minced (about 3 cloves))
• 1 tbsp Ginger (minced fresh ginger)
• 1 piece Hot Pepper (optional, finely chopped for heat)
• 1 tbsp Ground Cumin
• 1 tbsp Ground Coriander
• 1 tbsp Paprika
• 1 tbsp Chili Powder
• 1 tsp Turmeric
• 0.25 cup Water (for the sauce)
• 350 g Puréed Tomatoes (canned crushed tomatoes or fresh blended)
• to taste Salt
• to taste Black Pepper
• 1 cup Chickpeas (boiled or canned, drained and rinsed)
• 0.25 cup Plain Yogurt (full‑fat or Greek, unsweetened)
• 1 cup Water (for blending the chickpeas)
• 0.25 cup Fresh Coriander (chopped, for garnish)
• 2 tbsp Unsalted Butter (cut into cubes)
• 0.5 tsp Paprika (optional, for extra color)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic and ginger, and if using, finely chop the hot pepper. Measure all spices, yogurt, butter, and water.

   Time: PT5M

2. Sauté Aromatics

   Heat vegetable oil in a large saucepan over medium heat. Add onion and sauté until translucent, about 3 minutes. Stir in garlic, ginger, and hot pepper; cook 1 minute.

   Time: PT4M

   Temperature: Medium

3. Build the Tomato‑Spice Base

   Add cumin, coriander, paprika, chili powder, and turmeric to the pan; stir for 30 seconds to toast the spices. Pour in the puréed tomatoes, water, salt, and black pepper. Reduce heat to low and simmer for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: Low

4. Blend Chickpeas with Yogurt

   In a blender, combine 1 cup boiled or canned chickpeas, ¼ cup plain yogurt, and 1 cup water (or the water used to boil the chickpeas). Blend until completely smooth.

   Time: PT2M

5. Incorporate the Yogurt‑Chickpea Mixture

   Slowly pour the blended mixture into the simmering tomato sauce, stirring continuously to prevent curdling. Bring back to a gentle simmer.

   Time: PT2M

   Temperature: Low

6. Add Whole Chickpeas and Simmer

   Add the remaining 1 cup whole chickpeas to the pot. Increase heat to medium and cook for 10 minutes, allowing the flavors to meld.

   Time: PT10M

   Temperature: Medium

7. Finish with Herbs and Butter

   Stir in chopped fresh coriander, butter cubes, and the optional ½ tsp paprika. Cook for another 1 minute until butter melts and the sauce shines.

   Time: PT1M

   Temperature: Medium

8. Serve

   Serve the chickpea curry hot over steamed rice or with warm naan. Garnish with extra coriander if desired.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

8 g

Fiber

6 g