Prepare to tantalize your taste buds with a mouthwatering Indian-inspired dish that will transform your ordinary dinner into an extraordinary culinary adventure! This Curried Chickpeas with Mint Cilantro Chutney recipe is not just a meal; it's a flavor explosion that combines creamy chickpeas, aromatic curry spices, and a refreshing herbal chutney that will transport you straight to the vibrant streets of India. Whether you're a seasoned cook or a curious foodie, this recipe promises to be your new go-to comfort food that's both nutritious and incredibly delicious.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 cans chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 cup coconut milk
- Salt to taste
- 1/4 cup mint leaves
- 1/4 cup cilantro leaves
- 1 tablespoon lime juice
Instructions
- Prepare all ingredients by draining and rinsing chickpeas, chopping onion, mincing garlic, and measuring out spices and herbs.
- Heat a large skillet or sauté pan over medium heat and add a splash of oil. Sauté chopped onions until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring continuously to prevent burning.
- Sprinkle curry powder over the onion and garlic mixture, stirring to coat and release the spices' aromatic oils for about 1 minute.
- Pour in drained chickpeas and coconut milk, stirring to combine. Reduce heat to low and simmer for 10-12 minutes, allowing chickpeas to absorb flavors and sauce to slightly thicken.
- While chickpeas are simmering, prepare the mint cilantro chutney by combining mint leaves, cilantro leaves, lime juice, and a pinch of salt in a food processor or blender. Pulse until a smooth sauce forms.
- Season the chickpea curry with salt to taste, adjusting spices as needed.
- Remove from heat and let sit for 2-3 minutes to allow flavors to meld together.
- Serve hot, garnished with a drizzle of mint cilantro chutney on top. Optionally, pair with rice or naan bread.
Tips
- For maximum flavor, toast your curry powder in the pan for a minute before adding other ingredients to release its full aromatic potential.
- Use high-quality, full-fat coconut milk for a richer, creamier sauce that clings perfectly to the chickpeas.
- If you prefer a smoother chutney, add a tablespoon of water or olive oil while blending to achieve the ideal consistency.
- For extra protein, consider adding paneer or tofu cubes to the curry during the last few minutes of cooking.
- Make the mint cilantro chutney ahead of time and store in the refrigerator - it'll develop even more complex flavors overnight.
- If you want a spicier kick, add a chopped green chili to the onion and garlic sauté or a pinch of red chili flakes when cooking.
- Always taste and adjust seasoning at the end of cooking to ensure a perfectly balanced dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 0mg
