Spicy Chickpea Curry with Turmeric Rice and Garlic Naan

About this recipe

This vibrant and hearty spicy chickpea curry is a fusion of rich flavors and delightful aromas. Paired with fragrant turmeric rice and warm garlic naan, it offers a satisfying, aromatic meal that's both vegan and gluten-free. Ideal for a comforting weeknight dinner, this dish promises a burst of spices and zest in every bite.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 2 tablespoons vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 1/2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 can diced tomatoes (15 ounces)
• 1 can coconut milk (13.5 ounces)
• 2 cups vegetable broth
• Salt and pepper to taste
• 2 cups cooked basmati rice
• 1 teaspoon turmeric
• 2 tablespoons butter
• 2 cloves garlic, minced
• 4 pieces garlic naan

Directions

1. 1

   Rinse and drain the soaked chickpeas.

2. 2

   In a large pot, heat oil over medium heat. Sauté onion, garlic, and ginger until the onion is translucent.

3. 3

   Add curry powder, cumin, turmeric, and cayenne. Cook for 1-2 minutes, stirring, until fragrant.

4. 4

   Stir in chickpeas, tomatoes, coconut milk, and broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.

5. 5

   Prepare the rice: Mix cooked rice with turmeric and butter. Keep warm.

6. 6

   Heat the garlic naan in the oven or on a pan until warm.

7. 7

   Serve the curry over turmeric rice with a side of garlic naan.