chickpea tomato curry

For my love of chickpeas, I'm always testing recipes to cook simple, healthy and easy Chickpea Curries for weekday dinner.&nbsp;In my home, no one will mind eating healthy if it tastes good... I'm sure so is in yours!?&nbsp;This creamy chickpea curry fits right in category of being healthy, easy to cook, and yet tastes like a scrumptious restaurant-quality dinner at home..... Vegan, high in fiber, gluten free, and is ready in just 20 minutes! How good does that sound?&nbsp;<img alt="Creamy and vegan Roasted Tomatillos Chickpea Curry | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-1.jpg" />Honestly,&nbsp; Roasted Tomatillos Chickpea Curry is pure example of my passion for Mexican bold flavors and my Indian heritage. When I was testing this recipe ..... I had my kitchen counter lined-up with small bowls filled with different versions of this curry and my guinea pig tasting everything.. ;) (you know him). I had this recipe in mind since long but wanted to make sure flavors work good together.&nbsp;I'm no stranger to experimenting with curries, and knew tang of roasted tomatillos will go good with meaty chickpeas and spicy curry.. yet recipe-testing has it's own fun. (and reassurance) :)<img alt="Creamy and vegan Roasted Tomatillos Chickpea Curry served with rice for easy weekday dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-3.jpg" />Coconut Milk - Yes or No?I was divided among using coconut milk or or no coconut milk in this curry. By nature, tangy gravies or dressing go great with chickpeas... In fact also enhance the flavor of chickpeas. So for me, this curry without coconut milk had sharp zesty and tangy flavor which I really loved. However, coconut milk adds another layer of flavor, tone down the tang and spice of curry as well. Bonus is that it makes curry even more creamy and still it is vegan.&nbsp;So in short, you can skip coconut milk or add substitute like almond milk or heavy cream (not vegan). However, please don't use traditional yogurt for creaminess in this curry. The tang of yogurt does not go with already tangy Tomatillos in this Chickpea Curry.<img alt="Creamy easy healthy Indian Chickpea Curry with a fusion taste of roasted tomatillos for a quick weekday dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-10.jpg" />Is it Salsa Verde Curry?!!Oh my!! You guessed it! ;)I know you are about to ask me - Savita, this Roasted Tomatillos sauce reminds me of Salsa Verde! Even though the sauce is not pure Salsa Verde but my answer is: Sure, it is very similar! It has that sharp and tangy taste which is courtesy of&nbsp;roasted tomatillos. See, now you know what will this chickpea curry taste like? ;) &nbsp;(a little tang, little spice...)In-fact, if you have any leftover salsa verde in your refrigerator? This curry will fly from your kitchen to dinner table under 10 minutes.&nbsp;PS: In-case you have already&nbsp;made-up mind to use salsa verde? Please don't forget to cook-off the watery liquid of salsa verde or curry will be runny and will not taste good. Also use good quality salsa verde and use les, as salsa verde will be tangier than this sauce.<img alt="Tangy Creamy Chickpea Curry with Coconut Milk for a winter comfort yet healthy dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-4.jpg" />Okay, enough about curry. Now, I can't resist to share the good news!! From past few days it has been raining heavily (for a change) with temperature&nbsp;in low 50s. drum rolls!!!!! We have seen no rain past whole year. It was so badly&nbsp;needed!And such good weather calls for&nbsp;a bowl of warm Chickpea Curry! Happy tummy, happy mind and happy me! :)Honestly, in cold weather I need something warm for all three meals. Even when I pack salads for lunch, I pack a portion of warm side like some leftover curry, small soup, or lentils which can be enjoyed warm. To me that few bites of warm food makes lunch so so comforting. For dinner and breakfast, mostly warm meal is ritual in our house. Other than sometime in summers when we switch to smoothies.<img alt="Tangy Creamy Chickpea Curry with Coconut Milk for a vegan and gluten free winter comfort yet healthy dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/c/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-13.jpg" />Diet Info:This delicious Chickpea Curry is gluten free (when served with rice or quinoa), vegan and also rich in healthy fiber and vegetarian protein. &nbsp;I hope you all are enjoying your day so far. Now, these pictures are making me super hungry. Time to get up for lunch! Oh, and speaking of which reminds me that this Chickpea Curry freezes very well. I usually freeze curry in small portions so it is easy to reheat for 1-2 quick servings. You know what? I still have a portion of this curry in freezer. I guess, my lunch is calling me! :)Enjoy! -Savita

Roasted Tomatillos Chickpea Curry

Tomatillo, medium size, husk removed

Poblano Pepper

tbsp Olive Oil

Cup Cilantro, handful of fresh leaves and stems

tsp Oregano

Salt

tbsp Coconut milk,

Cup Chickpeas, 16

tbsp Curry Powder

tsp Olive Oil, or canola oil

Salt and Black Pepper

Lime,

Cup Water

Roast Poblano and tomatillo on direct stove heat or grill or under broiler until nicely charred and soft. (6-8 minutes). Scrap-off seeds and skin from roasted poblano. Add poblano flesh (no seeds/stem/skin), roasted tomatillos , and rest of Roasted Tomatillos Sauce ingredients - cilantro, oregano, salt and olive oil, to food processor.

Process everything to a sauce like Salsa Verde. Remove and set aside. In same processor, add 1/2 cup cooked chickpeas and pulse a few times to mash them. Set aside.

Heat a  pan, with 1-2 teaspoon olive oil (or canola if using) then add curry powder and let curry perfume oil for 30 seconds. Add 1/2 roasted tomatillo sauce and cook for 2 minutes.

Add  mashed chickpeas, remaining whole chickpeas, coconut milk and 1 cup water. 

Mix well and bring to boil, then reduce heat and simmer curry until curry is thick. (5-7 minutes on medium-high heat) Taste and adjust salt and black pepper. Add more coconut milk if you prefer per taste.

Serve over rice or quinoa. Or Indian naan bread and enjoy!

This chickpea tomato curry is nourishing, tasty and just the right amount of cozy. Packed with protein and fiber, this mouthwatering curry is so easy to make that it may end up on rotation in your home.

Chickpea Tomato Curry

coconut oil

onion,

garlic cloves, finely chopped

ginger,

garam masala

cumin

coriander

turmeric

red chili flakes

tomato paste

(14 oz / 400 g) crushed tomatoes

(14 fl. oz / 400 ml) coconut milk

(14 oz / 400 g) chickpeas, drained and rinsed

(75 g) baby spinach

Salt and black pepper

In a large skillet or deep pan, heat...

In a large skillet or deep pan, heat the coconut oil over medium heat.

Add the chopped onion and sauté for 4-5...

Add the chopped onion and sauté for 4-5 minutes or until softened and translucent.

Add the finely chopped garlic cloves and fresh...

Add the finely chopped garlic cloves and fresh ginger, and cook for an additional 1-2 minutes until fragrant.

Stir in the garam masala, ground cumin, ground...

Stir in the garam masala, ground cumin, ground coriander, ground turmeric, and red chili flakes. Cook for about 1 minute to toast the spices.

Mix in the tomato paste, then add the...

Mix in the tomato paste, then add the crushed tomatoes, stirring well to combine with the spices and tomato paste.

Pour in the coconut milk, stirring to create...

Pour in the coconut milk, stirring to create a smooth and creamy sauce.

Stir the chickpeas into the sauce, ensuring they...

Stir the chickpeas into the sauce, ensuring they are well-coated. Let the mixture simmer for 10-15 minutes.

Add the baby spinach to the pan, stirring...

Add the baby spinach to the pan, stirring it in gently. Cook for an additional 2-3 minutes or until the spinach has wilted.

Taste the curry and season it with salt...

Taste the curry and season it with salt and freshly ground black pepper to your preference.

Serve the chickpea tomato curry over steamed rice...

Serve the chickpea tomato curry over steamed rice or with warm naan bread.

Delicious

This was absolutely delicious! My husband had seconds. I was wondering if you had an estimate of how many cups this recipe yielded?

A few adjustments…

It’s impossible to find a 14 oz can of crushed tomatoes, which is fine because it really needed double that and the cans come in 28 oz. I used cayenne pepper for a more even heat, and added a splash of lime juice at the end. I also used kale instead of spinach but I love either. I think it would benefit from a cup of broth because the crushed tomatoes are thick and pretty sweet so I’ll do that next time. Overall pretty good

https://mediavine-res.cloudinary.com/video/upload/w2usvvymtxetcf3brdom.mp4

This chickpea tomato curry is nourishing, tasty and just the right amount of cozy. Packed with protein and fiber, this mouthwatering curry is so easy to make that it may end up on rotation in your home.

Top 2 chickpea tomato curry recipes from across the web

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Roasted Tomatillos Chickpea Curry

Chickpea Tomato Curry

Top 2 chickpea tomato curry recipes from across the web

The most viewed chickpea tomato curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Tomatillos Chickpea Curry

Chickpea Tomato Curry

The most viewed chickpea tomato curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine