Punjabi-style Vegan Chickpea Curry

Here’s a really quick and delicious recipe I developed using chickpeas, also known as garbanzo beans. I love them so much I literally could eat them every day! Served with a whole grain rice and lentil crackers and coconut (or other) yogurt, this is a high-protein and very satisfying meal.

I made the chickpeas from scratch because when homemade, the texture is firmer and less starchy than the canned version. However, canned chickpeas are an excellent shortcut and will produce a stunning curry nonetheless.

Chickpeas are an old world pulse in the legume family. I consume them a lot, particularly as part of a (mostly) vegan diet because they’re delicious and nutrient-dense. Combined with grains they form a complete protein. And they’re so versatile. From hummus to curry to soup to salad, chickpeas can also be roasted as a snack. I always keep a few cans plus a jar of dried chickpeas in my pantry. Generally organic dried or canned chickpeas aren’t much more expensive than inorganic so be sure to choose organic!

It just takes a little planning to use dried chickpeas — soak them overnight, rinse, then boil with a bit of salt for about one hour. Drain but keep the liquid to use in the recipe. Store cooked chickpeas in the refrigerator in their cooking liquid.

As with many curries, this one starts with sauteing the allums and cumin seeds. Be sure not to brown or burn. Cooking heat will depend on how heavy and what type of pan. Stir regularly to avoid burning. Then put the mixture in the blender. I use a mini food processor for this step because the quantity is small for a blender. Blending the onion mixture makes a nice texture for this fairly dry curry.

I got this spice mixture at an Indian market and it’s specifically for this kind of curry. But any curry powder will still produce a delicious curry.

Prep all ingredients in advance and enjoy this with rice (shown here with forbidden rice,) chapati, naan or papads (lentil crackers). Papads are also a mainstay in my pantry. They last for years and can be just toasted over a stovetop burner before serving.

I like to use Japanese pickled cut ginger (kizami shoga) as a condiment in place of chutney — it’s usually served with Japanese curries. The dish is topped with a plain cashew milk yogurt for a bit of tang and to mellow out any spiciness in the curry.

The final dish is savory and satisfying, nutritious and delicious!

INGREDIENTS

· 2 – 15 oz cans of chickpeas drained, keep the liquid aside to use later or soak 2 cups of dried chickpeas overnight and boil for about 1 hr with 2 -3 tsp salt and ½ bay leaf. Retain cooking water.

· 1 tbsp coconut oil or ghee; more as needed

· 1 roughly chopped onion

· 2 tbsp roughly chopped garlic

· 2 tbsp roughly chopped (peeled) ginger root

· 1 ½ tsp cumin seeds

· 1 cup of chopped tomato

· optional – chopped green chilies to taste

· 3-4 tsp garam masala (or if you shop at an Indian market look for Chana Masala powder)

· 2 tsp salt (or more to taste)

· 2 tbsp chopped cilantro

INSTRUCTIONS

· Saute onion, garlic, ginger and cumin seeds in oil until lightly brown

· Transfer mixture to a small blender and add about ½ cup chickpea cooking liquid. Grind until fairly smooth. Set aside.

· Add another tsp of oil and saute tomatoes and chilies (if using) on medium heat for 1 minute.

· Add onion mixture from blender and stir well.

· Add chana masala or garam masala and stir well.

· Add drained garbanzo beans

· Add salt to taste

· Saute on medium low heat for about 15 minutes to blend flavors.

· If you like a saucier consistency, add more chickpea cooking liquid.

· Sprinkle with cilantro and serve with rice, naan, chapati and/or lentil crackers (papads) and top with plain yogurt of your choice (I chose coconut yogurt.)