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–+ servings
chickpea and lentil dish

Chickpea & Lentil Curry

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Indian
Servings 4 servings

Equipment

  • 1 large saucepan
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 measuring spoon set
  • 1 sharp knife
  • 1 Cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tablespoon ginger grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder
  • 1 can chickpeas drained and rinsed
  • 1 cup lentils cooked
  • 1 can coconut milk
  • 1 can diced tomatoes
  • salt to taste
  • fresh cilantro chopped for garnish

Instructions
 

  • Heat the olive oil in a large saucepan over medium heat.
  • Add the diced onion and sauté until translucent.
  • Stir in the minced garlic and grated ginger, cooking for 2 minutes.
  • Add cumin seeds, coriander powder, turmeric, and chili powder, and toast for 1 minute.
  • Mix in the chickpeas and cooked lentils until they are well-coated with the spices.
  • Pour in the coconut milk and diced tomatoes, stirring well.
  • Bring the mixture to a simmer and cook for 20 minutes until thickened.
  • Season with salt to taste and let the curry rest for 5 minutes before serving.
  • Garnish with fresh cilantro before serving.

Notes

For the best results, ensure the lentils are well-cooked before adding them to the curry to maintain a creamy texture. Adjust the spice levels according to your preference, and consider adding a squeeze of lemon juice for a fresh zing.
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