This chickpea curry was adapted from the New York Times recipe by Alison Roman. I found her version needed more spices and I made it a more robust curry by including more veggies. Served over Basmati rice, this recipe makes four servings.

A large, deep pan or shallow pot or Dutch oven
Can opener
Wooden spoon for stirring
Measuring spoon
Measuring cup
Fork (or slotted potato masher) to mash chickpeas.
Ladle for serving

2 cups cooked/canned chickpeas, drained and rinsed.
2 Tbsp neutral oil
1 large onion, finely diced
1 med raw potato, cubed small
1/2 lemon, juiced
1 cup frozen veggies (peas/corn/carrots/green beans)
1 handful of chopped kale (or spinach/Swiss chard/collard greens)
4 large cloves garlic, pressed or finely minced
3 tsp grated or finely chopped ginger
1 Tbsp cumin seeds (go through them and pick out any small stones)
1/2 tsp crushed chili flakes (or less if you want less spice) or use a diced, hot pepper.
1 tsp turmeric (or more to taste)
2 Tbsp veggie bouillon (or omit and use veggie broth instead of water)
2 cups water (if using veggie bouillon) or use veggie broth instead
1 can full-fat coconut milk (I like Thai Kitchen brand)
Salt and Pepper to taste

Preheat pot/pan over med heat. Turn to medium-low. Add oil and let it shimmer. Add cumin seeds and chili flakes. Let them sizzle until they brown a little. Add garlic and ginger. Cook until raw garlic smell is gone. Add onion and cook until translucent. Add chickpeas and cook until they’re soft. Mash half the chickpeas, in the pot, and stir your mixture together. Add potato and frozen veggies. Stir. Add turmeric and stir to coat the mixture.

Add your veggie bouillon and water (or veggie stock). Stir. Add coconut milk. Stir and cover. Let the curry simmer, stirring occasionally, until the potatoes are cooked and the liquid has thickened into a thin gravy. You may have to add water or allow it to reduce depending on your ingredients.

Once your curry has reached the consistency you like, season with salt and pepper and turn the heat off. Add lemon and stir. Add in your greens. Stir to wilt. Serve over Basmati rice or quinoa and garnish with cilantro (if you’re like me and don’t have the cilantro gene that makes it taste like soap).

Cool down leftovers a bit before putting in the fridge. This curry tastes even better the next day, so there’s nothing wrong with making it the day before. Enjoy!