Simple Chickpea Curry

To make Simple Chickpea Curry, start by heating oil in a pan and adding zeera to let it sputter. Then, add sliced onion and fry until translucent. Incorporate garlic and ginger paste, frying for a minute before adding spices like red chilli powder, coriander powder, and turmeric powder. Next, add boiled chickpeas, salt, and cubed tomato, frying for another minute. Pour in a little water to create a curry consistency and let it simmer for a couple of minutes. Finally, add chopped green chilli, sprinkle garam masala, and garnish with chopped coriander leaves.

Yes, this Simple Chickpea Curry is entirely plant-based and suitable for vegans. It contains no animal products, making it a great option for those following a vegan diet.

If you don't have chickpeas on hand, you can substitute them with other legumes such as lentils or black beans. Keep in mind that cooking times may vary, so adjust accordingly. For a different texture, you could also use diced potatoes or cauliflower.

To store leftover Simple Chickpea Curry, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to keep it longer, consider freezing it for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.

Simple Chickpea Curry pairs wonderfully with steamed basmati rice, naan, or roti. You can also serve it with a side of cucumber raita or a fresh salad to balance the spices and enhance the meal.