Easy Chickpea Curry Recipe (2024)

FAQs

How do you soften canned chickpeas for curry? ›

If your canned chickpeas are undercooked or have too much bite, boil them in plain water until soft. Liquid: While I prefer to use plain water or chickpea water (aquafaba from the pressure cooked chickpeas) to make the curry.

Canned chickpeas are pre-cooked chickpeas. You can eat canned chickpeas straight out of the can! (Just be sure to rinse them off before chowing down to wash out excess sodium) Otherwise, you can roast them or turn them into any number of delicious dishes, like these here.

Chickpea curry provides a variety of vitamins and minerals, as well as a decent amount of carbs fibre, and protein. A 1-cup serving of chickpeas contains 14.5 grams of protein, 4.3 grams of fat, and 45 grams of carbohydrates.

Samosa chaat makes a great starter for a dinner party - crispy samosas are layered with a chickpea curry for a more substantial option – feel free to use shop-bought samosa to keep this recipe quick and easy.

You can boil canned chickpeas in enough water to cover them for 15 minutes to soften and warm them, which is helpful before pulverizing them for hummus or other dips. Be sure to drain them after cooking.

The honest answer—there's no difference between chickpeas and garbanzo beans. They're just two (of many) different names for the same type of pulse. (Pulses are basically seeds of legume plants.) The word chickpea doesn't come from chickens at all—it's an evolution of the plant's Latin name, cicer arietinum.

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish. Open your cans of beans using a can opener.

Great news! Both canned and dried varieties of chickpeas are nutritious! When purchasing canned varieties, look for those labeled "no salt added" or "low in sodium." Overall, beans are budget-friendly, but dried can often be less expensive and also more flavorful than canned.

Chickpeas can positively impact your high blood sugar due to their low GI, high fibre and protein content. However, consuming legumes as part of a balanced meal is essential, as excessive consumption or high-GI ingredients added to chickpea recipes can raise your blood sugar levels.

Are curry chickpeas good for you? ›

Not only are they a fantastic source of plant-based protein, but they're also rich in vitamins, minerals, and dietary fibre.

Chickpeas are high in fiber, protein, and healthy fats and have a low GI. Potential benefits of chickpeas include helping control blood sugar, manage weight, and support heart and gut health. Chickpeas are versatile, so you can add them to many savory or sweet meals and snacks.

How to thicken chickpea curry? To thicken chickpea curry, let it simmer while stirring for a few more minutes until some liquid evaporates and you reach your desired consistency. Also, using good quality full-fat coconut milk allows you to achieve perfect creaminess.

It's a medium- to low-glycemic food that releases its energy slowly, so you don't need to worry about a spike in blood sugar. Keep in mind that dishes like this vegetable curry are most flavorful when you use fresh spices.

This simple chickpea curry can last between 5 and 7 days in the fridge. Just make sure to keep the curry in an airtight container to retain as much of the flavour and texture as possible. That way, you already have a prepped dinner or lunch that you can reheat within a few minutes whenever you get hungry.

Place the saucepan on the stove over medium heat. Bring the water to a boil. Once the water is boiling, reduce the heat to low and let the chickpeas simmer for about 15-20 minutes. This will help to soften them and enhance their flavor.

My beans are not softening: If the beans are not softening, you may be using old beans, or your water is high in minerals (hard water). Add 1/4 teaspoon baking soda to the cooking water. If the beans are still hard after 2 hours of simmering on the stove, your beans may be too old.

If you are using canned chickpeas, drain and rinse them with water to cut the sodium (salt) content by almost a half. Rinse well in cold water to make them easier to digest and less gas-producing.

Prepare your canning jars. Add 1/2 teaspoon of salt per pint to the jar, if desired. Fill jars with beans and cooking water, leaving 1-inch headspace. Pressure Can: Pints 75 Minutes, Quarts 90 Minutes according to your altitude and canner type.