Chickpea Curry

Chickpea Curry starts with chickpeas that are already partly cooked, so the final simmer can finish them directly in the seasoned liquid.

Onion, ginger, turmeric, cumin, coriander, garam masala, and cayenne are sautéed before the chickpeas and reserved cooking water are added. This lets the spices coat the beans rather than sitting only in the broth.

Lemon juice is stirred in once the chickpeas are tender but not mushy. Cilantro is used as the garnish and salt is adjusted at the end.

Ingredients

• 1 2/3 cups dried chickpeas
• 1 1/2 cups reserved chickpea cooking water
• 2 tablespoons good oil
• 1/4 cup onions, minced
• 1 tablespoon fresh ginger, minced
• 1/4 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1/4 teaspoon cayenne pepper, or to taste
• Juice of 1 lemon
• 1/4 cup fresh cilantro leaves, chopped, for garnish

Method

Soak and cook the chickpeas until about two-thirds done, reserving 1 1/2 cups of the cooking water. Heat the oil in a medium pot over medium heat and sauté the onions 3–4 minutes until they begin to brown. Add the ginger, turmeric, cumin, coriander, garam masala, and cayenne and cook 1 minute. Add the chickpeas and reserved water, bring to a boil, reduce to medium, and simmer about 20 minutes until the chickpeas are tender but not mushy. Stir in the lemon juice, adjust the salt, garnish with cilantro, and serve. Makes 4–6 servings.