North Indian Chickpea Curry

North Indian Chickpea Curry

Deep amber and fragrant with cumin, coriander and warm spice, this North Indian chickpea curry arrives at the table looking as though it has been simmering all day — and it tastes like it too. Plump chickpeas are enveloped in a rich onion-tomato gravy, finished with a burst of homemade garam masala and a squeeze of lemon for brightness. It is hearty, satisfying and genuinely good for you, equally at home on a midweek supper table or at the centre of a weekend feast.

Ingredients
[ ] 2 × 400 g tins of cooked chickpeas, drained and rinsed (or 480 g home-cooked chickpeas)
[ ] 3 tablespoons neutral oil (such as sunflower or rapeseed)
[ ] 1 teaspoon cumin seeds
[ ] 2 medium onions, finely chopped
[ ] 1 tablespoon ginger-garlic paste (equal parts fresh ginger and garlic, blended)
[ ] 2 medium tomatoes, finely chopped
[ ] 1 teaspoon fine sea salt, plus more to taste
[ ] 1 teaspoon ground coriander
[ ] ½ teaspoon turmeric
[ ] 1 teaspoon Kashmiri chilli powder (or mild red chilli powder)
[ ] ½ teaspoon ground cumin
[ ] 200 ml water, plus more as needed
[ ] 1½ teaspoons Garam Masala (Indian Spice Mix) — see note
[ ] 1 teaspoon amchur (dried mango powder) OR 1–2 teaspoons fresh lemon juice (optional, for sourness)
[ ] Small handful of fresh coriander leaves, roughly chopped, to serve

Instructions
[ ] 1. Place a large, heavy-based pan or kadai over a medium-high heat and add the oil.
[ ] 2. When the oil is hot and shimmering, add the cumin seeds and allow them to sizzle for about 30 seconds until fragrant and a shade darker.
[ ] 3. Add the chopped onions and a pinch of salt. Fry, stirring regularly, for 10–12 minutes until deep golden brown.
[ ] 4. When the onions are golden, add the ginger-garlic paste. Stir continuously for 2 minutes until the raw smell disappears.
[ ] 5. Add the chopped tomatoes and the remaining salt. Stir well to combine.
[ ] 6. Cook, stirring occasionally, for 6–8 minutes until the tomatoes have completely broken down and the oil begins to separate from the masala base.
[ ] 7. Reduce the heat to medium.
[ ] 8. Add the ground coriander, turmeric, chilli powder and ground cumin. Stir for 1 minute so the spices cook into the paste.
[ ] 9. Add the drained chickpeas and 200 ml water. Stir well so that every chickpea is coated in the masala.
[ ] 10. Bring to a brisk simmer.
[ ] 11. Lower the heat. Simmer uncovered for 10 minutes, pressing a few chickpeas lightly against the side of the pan to help thicken the gravy.
[ ] 12. When the gravy has thickened and clings to the chickpeas, sprinkle over the Garam Masala (Indian Spice Mix). Stir to combine.
[ ] 13. If using amchur, stir it in now. If using lemon juice, add it off the heat at the end and stir through.
[ ] 14. Taste and adjust the salt or chilli. If the curry is too thick, stir in a splash of water.
[ ] 15. Scatter the fresh coriander over the top and serve immediately with flatbreads or steamed basmati rice.
[ ] 16. Allow the curry to cool completely.
[ ] 17. Transfer to an airtight container and refrigerate for up to 3 days, or freeze for up to 2 months.
[ ] 18. To reheat: warm gently in a pan over a low heat, adding a splash of water to loosen if needed, until piping hot throughout.

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