I have made this chickpea curry many times, especially when I need something quick and filling for lunch or dinner. The leek adds a subtle sweetness, the ginger brings a fresh accent, and the curry and tomato paste tie everything together without the need for complicated ingredients. If I have cooked chickpeas on hand, everything goes quickly and I don’t dirty too many dishes.
Quick Info
Total time: about 25-30 minutes
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Servings: 2-3
Difficulty: easy
Recipe type: vegetarian/vegan main dish, quick, everyday
Ingredients
400 g cooked chickpeas (can be canned or cooked at home)
2 leeks
2 cm ginger root
1 head of garlic
2 tablespoons olive oil
1 teaspoon curry powder
1 tablespoon tomato paste
salt, freshly ground black pepper
fresh parsley or cilantro
Preparation method
1. Clean the leeks and slice them thinly. Peel the ginger and grate it finely. Peel and chop the garlic.
2. Heat the olive oil in a large pan. Add the leeks, ginger, and garlic and sauté for 30 seconds over medium heat, just enough to soften slightly and release their flavors. Do not let it burn, otherwise the garlic will become bitter.
3. Add the curry powder. Stir well for a few seconds to release the flavors.
4. Add the tomato paste. Stir again to combine with the spice and vegetable base.
5. Add the chickpeas along with a cup of the cooking liquid (if cooked at home) or the liquid from the can (if using canned chickpeas). If the liquid is too salty, add a little water.
6. Bring everything to a boil, then let it simmer for a few minutes (5-10 minutes) until the sauce thickens slightly and the flavors meld.
7. Adjust the taste with salt and freshly ground black pepper, to your liking.
8. Remove from heat and add freshly chopped parsley or cilantro just before serving.
Why I make this recipe often
It’s quick, doesn’t require hard-to-find ingredients, and is perfect when I need something meatless yet still filling. Chickpeas are hearty, and the curry changes the flavor from classic legume dishes. I also like it because it doesn’t require elaborate sides: a salad or some simple bread is enough.
Tips and variations
Tips
- The leeks should be sliced finely; otherwise, they remain too firm after cooking.
- If using canned chickpeas, rinse them quickly if you want to reduce sodium content, but keep some of the liquid.
- Don’t let the garlic cook too long at the beginning; it loses its aroma or can become bitter.
Substitutions
- You can use yellow onion or green onion if you don’t have leeks, but leeks have a more subtle sweetness.
- Tomato paste can be replaced with crushed or concentrated tomatoes, but the quantity varies according to taste.
- If you don’t have curry, you can try a mix of turmeric, cumin, and a little paprika, but the taste won’t be identical.
Variations
- For a creamier sauce, you can mash some of the chickpeas directly in the pan with a spoon or fork.
- You can add fresh spinach at the end, letting it wilt slightly in the sauce.
- If you want a spicier version, add a pinch of chili or red pepper flakes along with the curry powder.
Serving ideas
- Goes well with plain rice or bread (flatbread, naan, or any homemade bread).
- It’s also good with a wild garlic salad, especially in spring.
- It can be packed in a container for work lunch, with some fresh greens on top.
Frequently asked questions
1. Can I use dried chickpeas?
Yes, you need to boil them first until the beans are tender, and keep some of the water they boiled in for the sauce.
2. Can it be made without garlic?
Yes, you can skip the garlic if you don’t like it or don’t have it, but the flavor won’t be as intense.
3. What do I do if I don’t have fresh ginger?
You can use a little ground dried ginger, but no more than a quarter teaspoon, as it is stronger.
4. Can I prepare the dish in advance?
Yes, you can make it a day ahead and reheat it. The curry flavor intensifies after sitting.
5. Does canned chickpeas need to be rinsed?
Not necessarily. If you want a thicker and more cohesive sauce, you can use the liquid from the can. If you want to reduce salt, rinse them quickly under running water.
Nutritional values
Estimate for one serving (out of 3):
Calories: approx. 250 kcal
Proteins: 10-12 g
Fats: 7-9 g
Carbohydrates: 32-35 g
Fiber: 8-9 g
These are approximate values, depending on what chickpeas you use and how much oil/tomato paste you add. It is a balanced meal, rich in fiber and protein, with low fats if you don’t add much oil.
Storage and reheating
The dish can be stored in the refrigerator, in a closed container, for up to 2 days. It reheats easily on low heat or in the microwave. If it thickens too much in the fridge, add a little water or lemon juice when reheating. I do not recommend keeping it for more than a few days because the texture of the chickpeas changes. Add fresh greens at each serving.
Quick Info
Total time: about 25-30 minutes
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Servings: 2-3
Difficulty: easy
Recipe type: vegetarian/vegan main dish, quick, everyday
Ingredients
400 g cooked chickpeas (can be canned or cooked at home)
2 leeks
2 cm ginger root
1 head of garlic
2 tablespoons olive oil
1 teaspoon curry powder
1 tablespoon tomato paste
salt, freshly ground black pepper
fresh parsley or cilantro
Preparation method
1. Clean the leeks and slice them thinly. Peel the ginger and grate it finely. Peel and chop the garlic.
2. Heat the olive oil in a large pan. Add the leeks, ginger, and garlic and sauté for 30 seconds over medium heat, just enough to soften slightly and release their flavors. Do not let it burn, otherwise the garlic will become bitter.
3. Add the curry powder. Stir well for a few seconds to release the flavors.
4. Add the tomato paste. Stir again to combine with the spice and vegetable base.
5. Add the chickpeas along with a cup of the cooking liquid (if cooked at home) or the liquid from the can (if using canned chickpeas). If the liquid is too salty, add a little water.
6. Bring everything to a boil, then let it simmer for a few minutes (5-10 minutes) until the sauce thickens slightly and the flavors meld.
7. Adjust the taste with salt and freshly ground black pepper, to your liking.
8. Remove from heat and add freshly chopped parsley or cilantro just before serving.
Why I make this recipe often
It’s quick, doesn’t require hard-to-find ingredients, and is perfect when I need something meatless yet still filling. Chickpeas are hearty, and the curry changes the flavor from classic legume dishes. I also like it because it doesn’t require elaborate sides: a salad or some simple bread is enough.
Tips and variations
Tips
- The leeks should be sliced finely; otherwise, they remain too firm after cooking.
- If using canned chickpeas, rinse them quickly if you want to reduce sodium content, but keep some of the liquid.
- Don’t let the garlic cook too long at the beginning; it loses its aroma or can become bitter.
Substitutions
- You can use yellow onion or green onion if you don’t have leeks, but leeks have a more subtle sweetness.
- Tomato paste can be replaced with crushed or concentrated tomatoes, but the quantity varies according to taste.
- If you don’t have curry, you can try a mix of turmeric, cumin, and a little paprika, but the taste won’t be identical.
Variations
- For a creamier sauce, you can mash some of the chickpeas directly in the pan with a spoon or fork.
- You can add fresh spinach at the end, letting it wilt slightly in the sauce.
- If you want a spicier version, add a pinch of chili or red pepper flakes along with the curry powder.
Serving ideas
- Goes well with plain rice or bread (flatbread, naan, or any homemade bread).
- It’s also good with a wild garlic salad, especially in spring.
- It can be packed in a container for work lunch, with some fresh greens on top.
Frequently asked questions
1. Can I use dried chickpeas?
Yes, you need to boil them first until the beans are tender, and keep some of the water they boiled in for the sauce.
2. Can it be made without garlic?
Yes, you can skip the garlic if you don’t like it or don’t have it, but the flavor won’t be as intense.
3. What do I do if I don’t have fresh ginger?
You can use a little ground dried ginger, but no more than a quarter teaspoon, as it is stronger.
4. Can I prepare the dish in advance?
Yes, you can make it a day ahead and reheat it. The curry flavor intensifies after sitting.
5. Does canned chickpeas need to be rinsed?
Not necessarily. If you want a thicker and more cohesive sauce, you can use the liquid from the can. If you want to reduce salt, rinse them quickly under running water.
Nutritional values
Estimate for one serving (out of 3):
Calories: approx. 250 kcal
Proteins: 10-12 g
Fats: 7-9 g
Carbohydrates: 32-35 g
Fiber: 8-9 g
These are approximate values, depending on what chickpeas you use and how much oil/tomato paste you add. It is a balanced meal, rich in fiber and protein, with low fats if you don’t add much oil.
Storage and reheating
The dish can be stored in the refrigerator, in a closed container, for up to 2 days. It reheats easily on low heat or in the microwave. If it thickens too much in the fridge, add a little water or lemon juice when reheating. I do not recommend keeping it for more than a few days because the texture of the chickpeas changes. Add fresh greens at each serving.