Easy Chickpea Curry Recipe (2024)

FAQs

Do you need to cook canned chickpeas? ›

Canned chickpeas are pre-cooked chickpeas. You can eat canned chickpeas straight out of the can! (Just be sure to rinse them off before chowing down to wash out excess sodium) Otherwise, you can roast them or turn them into any number of delicious dishes, like these here.

Chole (chickpea curry or chana masala) (1 cup) contains 26g total carbs, 19.6g net carbs, 6.2g fat, 6.8g protein, and 179 calories.

Coconut Chickpea Curry is a simple & fast one pot Indian dish of curried chickpeas made with coconut milk, tomatoes and store-bought ground spices. That said, you can absolutely change up some of the flavors of this beautiful curry. Make it authentic coconut chickpea curry by following my recipe notes below.

This simple chickpea curry can last between 5 and 7 days in the fridge. Just make sure to keep the curry in an airtight container to retain as much of the flavour and texture as possible. That way, you already have a prepped dinner or lunch that you can reheat within a few minutes whenever you get hungry.

Simmer:Place the saucepan on the stove over medium-high heat. Bring the water to a boil, then reduce the heat to low to maintain a gentle simmer. Let the chickpeas simmer for about 15-20 minutes. Stir occasionally and check for doneness.

Keep a few cans in your pantry, and you won't get stuck making the same old chickpea recipes on repeat. Nope—you can blend these legumes into hummus, form them into falafel, or roast them up for a crispy snack. You can toss them into a salad or a pot of soup or stuff them into a sandwich.

Chickpeas can positively impact your high blood sugar due to their low GI, high fibre and protein content. However, consuming legumes as part of a balanced meal is essential, as excessive consumption or high-GI ingredients added to chickpea recipes can raise your blood sugar levels.

Chickpeas offer the potential for blood sugar control through low starch digestibility, high fiber, protein, and hormonal effects. Although insulin benefits are seen, statistical significance varies, supporting their role in diabetic diets focusing on nutrient-rich foods over processed carbs.

They're also very healthy, boasting vitamins, minerals, fiber, and protein. These characteristics may support weight management, blood sugar regulation, and brain health while reducing your risk of chronic ailments like heart disease and cancer.

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.

How do you thicken chickpea curry? ›

Use a slurry.

Mix cornstarch, tapioca starch, or arrowroot with cold water or a cup of liquid from the curry sauce to make a slurry. Add this at the end of the cooking process—the sauce should thicken as soon as it returns to a boil.

While both are Indian spice mixes, their unique flavor profiles distinguish them. Curry Powder tends to be milder, with a symphony of spices creating a harmonious, less intense flavor compared to the robust complexity of Garam Masala.

Coconut Chickpea Curry Meal Prep Reheating Instructions

To reheat, place the curry in a pan over medium heat and slowly mix it until nice and hot. Alternatively, reheat in a microwave in bursts. This is the better option, as the curry is already integrated with the rice in the meal prep container.

Yes, absolutely. It will keep in an airtight container for up to three days. If you would like to keep it longer, I would suggest freezing it. I prefer to reheat the curry in a pan on the hob so you can make any adjustments, but you can use the microwave if you'd prefer.

Diced tempeh, roasted cauliflower, lentils, and firmer white beans (such as cannellini) can all work great in a soup or curry depending on the other flavors and textures. I recommend you consider the texture, flavor, and nutrition you are looking for in your soup, stew, or curry to help make the choice.

While other protein sources like chicken thighs or fish filets come raw and have to be cooked before consumption, canned chickpeas come pre-cooked and are packaged with the leftover liquid, aquafaba — a great base for vegan whipped cream.

If the ingredient list calls for “rinsed” canned beans, drain and rinse the beans to keep the liquid ratios right. If you're vegan and you're about to use canned chickpeas, go ahead and drain the liquid—but save that magic stuff. It's called aquafaba and can be whipped like egg whites into meringues and other recipes.

Before consumption, you have to soak them in water for a couple of hours, and then cook them for at least 45 minutes (to reduce cooking time, use an instant pot). You can then add them to different recipes and preparations. On the other hand, canned chickpeas are already pre-cooked and, most of the time, pre-seasoned.

Canned chickpeas are ready to eat at a moments notice. This makes them useful solutions for a quick meal. Dried chickpeas have the advantage of being very inexpensive, and giving the cook more control to choose their desired texture and to add their own seasonings. Both options can lead to amazing meals.