Garlic Onion Recipe

This hearty chickpea curry blends the earthy warmth of garam masala with the sharp bite of garlic and ginger, creating a deeply flavorful vegan main. The dish features tender chickpeas simmered in a rich tomato-based sauce, balanced by fresh coriander and a hint of heat from chilies. Perfect for weeknight dinners or meal prep, it offers a comforting texture and robust taste that pairs beautifully with rice or naan bread. Simple to make with pantry staples, this recipe delivers restaurant-quality flavor at home, satisfying both vegans and meat-eaters alike with its rich, savory profile.

Cooking Method: Frying, Stewing, Stir Frying

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 2448.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This hearty chickpea curry blends the earthy warmth of garam masala with the sharp bite of garlic and ginger, creating a deeply flavorful vegan main. The dish features tender chickpeas simmered in a rich tomato-based sauce, balanced by fresh coriander and a hint of heat from chilies. Perfect for weeknight dinners or meal prep, it offers a comforting texture and robust taste that pairs beautifully with rice or naan bread. Simple to make with pantry staples, this recipe delivers restaurant-quality flavor at home, satisfying both vegans and meat-eaters alike with its rich, savory profile.

Ingredients

1/4 teaspoon Garam Masala
1 cup dried chickpeas
2 large onions, chopped
3 cloves garlic, minced
1 inch ginger, shredded
2 medium tomatoes, chopped
1 tablespoon oil
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon red pepper flakes
1/4 cup fresh coriander leaves, chopped
1 teaspoon salt

Directions

1
Soak the dried chickpeas in water for at least 1 hour, then drain and discard the soaking liquid.
2
Place the drained chickpeas in a pot, cover with fresh water, and simmer for 30 to 45 minutes until tender. Drain, reserving 1 cup of the cooking liquid.
3
Heat the oil in a wok or large skillet over medium-high heat.
4
Add the chopped onions and stir-fry until golden brown and caramelized.
5
Add the minced garlic and shredded ginger, continuing to stir-fry for 1 to 2 minutes until fragrant.
6
Add the chopped tomatoes, cumin, turmeric, red pepper flakes, and half of the coriander leaves. Stir-fry over low heat for 5 minutes until the tomatoes break down.
7
Add the cooked chickpeas, reserved cooking liquid, and salt to the wok.
8
Simmer uncovered for 15 to 20 minutes until the liquid has reduced and the sauce thickens.
9
Stir in the garam masala and remaining coriander leaves.
10
Serve hot, garnished with additional coriander leaves and ginger shreds if desired.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 2448.5kcal

% Daily Value *
Total Fat 252.8g389%
Saturated Fat 37.9g190%
Cholesterol 0.0mg0%
Sodium 15.5mg1%
Total Carbohydrate 43.5g15%
Dietary Fiber 8.6g35%
Sugars 5.3g
Protein 12.1g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using canned chickpeas, rinse and drain them well; skip the soaking and initial boiling steps.

Adjust the amount of red pepper flakes to suit your preferred heat level.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water if needed.

This dish pairs well with basmati rice, naan bread, or roti.

Keywords: chickpeas, curry, garlic, ginger, garam masala, onion, tomatoes, vegan, indian, spicy, simmer, main dish, comfort food, plant based, coriander, cumin, turmeric, weeknight dinner

Read it online: https://www.chefs-mate.com/recipe/garlic-onion-recipe-55/