prep time: 15 min | cook time: 30 min

notes

• 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.

ingredients

makes about 4 servings

spice mix

• 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

chickpea curry

• 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
• Salt
• Olive oil for cooking

prep

1. Drain and rinse the chickpeas in a colander.
2. Peel and roughly chop the onion into medium sized pieces.
3. 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.
4. Slice jalapeno into thin coins.
5. Peel and mince the garlic. 
6. Mince ginger (some people peel ginger first, but I dunno I don’t bother).
7. Chop cilantro finely.
8. Quarter lime into wedges and set aside.
9. 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. 

get cooking

1. Heat olive oil in a large sauté pan over medium-low heat. Use enough olive oil to evenly coat the bottom of the pan.
2. 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.
3. Once onions are golden, add ginger, garlic and jalapeno to the pan. Fry until fragrant, 1-2 minutes. Make sure not to overcook!
4. Add chickpeas and spices. Stir and cook until spices are just lightly toasted and well incorporated – 1 minute or less.
5. Add coconut milk and stir until everything is well mixed.
6. Turn heat to low and cover the pan. Simmer for about 10 minutes, stirring occasionally, until the sauce has thickened slightly.
7. Finish by squeezing the juice from ½ of the lime into the curry and stir well.
8. Salt to taste until it’s flavorful enough to your liking.
9. Serve with rice and/or naan and additional lime wedges.