Affordable Chickpea Curry With Simple Spices

A flavorful chickpea curry made with low‑cost spices and pantry staples.

Ingredients

• 2 cans (15oz) chickpeas, drained and rinsed
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14.5oz) crushed tomatoes
• 1 tbsp cumin powder
• 1 tsp turmeric powder
• 1 tbsp ground coriander
• 1/2 tsp cayenne pepper (adjust to taste)
• 2 tbsp vegetable oil
• 1 tsp salt, plus more to taste
• Fresh cilantro and lime wedges for serving

Instructions

1. Heat oil in a heavy-bottomed pot over medium heat; add onions and sauté for 8-10 minutes until they reach a deep amber color, stirring frequently to prevent burning.
2. Add the garlic and ginger, stirring for exactly 30 seconds until the raw smell disappears and the kitchen smells fragrant.
3. Lower the heat and add the cumin, turmeric, coriander, and cayenne. Stir constantly for 1 minute until the spices bubble in the oil and turn into a fragrant paste.
4. Pour in the crushed tomatoes and salt. Use your spoon to scrape up any browned bits from the bottom of the pot; simmer for 5 minutes until the oil starts to separate from the tomato base.
5. Add the chickpeas and 1/2 cup of water. Use the back of your spoon to crush a handful of chickpeas against the side of the pot to thicken the sauce.
6. Cover and simmer on low for 15 minutes. Finish with a squeeze of lime and a handful of chopped cilantro before serving over steamed rice.