In this recipe, we use fresh tomatoes. They are not really traditional nor necessary, but they add an extra taste and texture to the dish. You can use any type of tomato you wish, as long as they are ripe and plump.
The chickpeas can be found in just about any grocery store, and any brand will do. Just make sure you drain them before cooking or the recipe will be too watery. If you want to reduce the saltiness, give them a quick wash.
Add some oil to a pan. Put the onion, garlic, and ginger in, and saute it over medium high heat for a couple of minutes or until it is fragrant.
Put the curry, garam marsala, salt, and pepper in. Cook for a minute or two until the spices activate.
Place the tomatoes in and cook them for a minute or two.
Pour in the coconut milk and bring it to a boil.
Reduce the heat to medium, add in the chickpeas, and simmer for 7 to 10 minutes.
Squeeze or pour in the lemon juice and stir.
Serve it up beside a dish of hot rice, garnish with fresh cilantro, and serve.
Enjoy your coconut curry chickpeas.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
As far as the spices go, I find the given amounts create a nice balance, but you can use as much or as little as you like. The same applies to the garlic, onion, and ginger.
The dish is great served up over hot rice. Basmati rice is the best but any type can be used.
Give our coconut curry chickpea a try and let us know what you think.