I made this chickpea curry recipe without carrots for a potluck & it was a hit! My cousin immediately requested the recipe when she tried it, so hopefully it’s a hit in your home too. This curry recipe is mild, so add heat according to your preferences. It can be made vegan (use agave or sugar instead of honey) & is a great complement to Basmati rice or quinoa. Serve this as a nice side dish or a main curry dish. Either way, I hope you’ll love it as much as those who had it.
- 1 Tbsp neutral flavor oil such as canola or safflower
- 1 yellow onion, chopped
- 4 cloves of garlic, peeled & crushed
- 2 cups carrots (2 medium carrots), chopped or sliced
- 2 cans (16 oz x 2) chickpeas/garbanzo beans, drained
- 2 Tbsp Madras curry powder
- 2 tsp cinnamon
- 1 cup of low-sodium vegetable broth
- 1 Tbsp honey, agave, or raw sugar
- 1/4 cup cilantro, coarsely chopped & stems discarded
- 1 lime, cut into wedges
- salt & pepper to taste
- In a medium saucepan, heat the oil on medium heat. Flick a bit of water to hear it sizzle before adding in the onions.
- Caramelize the onions until translucent on medium-low heat, careful not to burn the onions. Stir occasionally for about 20 minutes. Add in garlic & turn up the heat to medium-high. Sautée the onions & garlic for about 2 minutes.
- Stir in the carrots & cook until softened; about 3 minutes. Add the garbanzo beans, curry powder, sugar, & cinnamon. Stir & cook for about 5 minutes.
- Add the vegetable broth & bring to a rolling boil, stirring occasionally; about 5 minutes. After it’s reached a boil, turn down the heat to let it simmer for a couple of minutes.
- Squeeze about 3 slices of lime & add salt & pepper to taste. Use the cilantro & leftover lime slices to garnish. Serve with Basmati rice, quinoa, or alone!
- Caramelizing onions takes a long time. The quickest way to caramelize onions under 20 minutes is to add a tablespoon of water & a teaspoon of baking soda (mixed together beforehand) to the onions.
- Add chili powder to turn up the heat!
- This dish is great as a side dish or as a main entrée atop a bed of Basmati rice or a rice alternative such as quinoa.
- Prep Time: 10
- Cook Time: 35
- Category: Mains
- Method: Stove-Top
- Cuisine: Indian
- Serving Size: 4
- Calories: 202 kcal
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: mains, curry, indian, pan-asian, recipes, easy, mild, vegan, vegetarian, chickpeas, garbanzo beans, dinner