prep time: 15 min | cook time: 30 min
- Coriander: Coriander doesn’t keep potency for long after grinding, so I like using whole coriander seeds and grinding them fresh before cooking. If you don’t have a mortar and pestle or spice grinder (or prefer not doing it) you can also buy pre-ground. The substitute would be ¾ teaspoon of ground coriander for 1 teaspoon of whole seed coriander.
- 2 teaspoons whole coriander seeds, freshly ground (or 1½ teaspoons ground coriander, See Note 1)
- 2 teaspoons cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon turmeric
- ½ teaspoon chili powder
- ½ teaspoon salt
- 2 cans chickpeas (about 3 cups)
- 1 can coconut milk (13.5 oz)
- 4 cloves garlic
- 1 Tablespoon fresh ginger, minced (about 1-inch of a 1-inch dia. piece)
- 1 jalapeno
- 1 medium yellow onion
- ½ green bell pepper
- ½ red bell pepper
- Juice of ½ lime, plus wedges from the other ½ for serving
- Cilantro for garnish
- Olive oil for cooking
- Drain and rinse the chickpeas in a colander.
- Peel and roughly chop the onion into medium sized pieces.
- Cut each red and green bell pepper in half; save the halves not being used in the fridge and chop the remaining halves roughly into similar sizes as the onion.
- Slice jalapeno into thin coins.
- Peel and mince the garlic.
- Mince ginger (some people peel ginger first, but I dunno I don’t bother).
- Chop cilantro finely.
- Quarter lime into wedges and set aside.
- Measure the spices into a bowl or condiment cup so you can just dump the whole spice mixture into the curry when ready. If using whole coriander seed, grind in a mortar and pestle or a spice grinder finely before adding to spice mix.
- Heat olive oil in a large sauté pan over medium-low heat. Use enough olive oil to evenly coat the bottom of the pan.
- Cook the onions and bell peppers for 10-15 minutes, stirring occasionally, until softened and the onions are lightly golden. Adjust the heat accordingly if the vegetables look like they’re cooking too fast or too slow.
- Once onions are golden, add ginger, garlic and jalapeno to the pan. Fry until fragrant, 1-2 minutes. Make sure not to overcook!
- Add chickpeas and spices. Stir and cook until spices are just lightly toasted and well incorporated – 1 minute or less.
- Add coconut milk and stir until everything is well mixed.
- Turn heat to low and cover the pan. Simmer for about 10 minutes, stirring occasionally, until the sauce has thickened slightly.
- Finish by squeezing the juice from ½ of the lime into the curry and stir well.
- Salt to taste until it’s flavorful enough to your liking.
- Serve with rice and/or naan and additional lime wedges.