Chickpea Curry

1. Sauté the Aromatics
   Heat 15 ml (1 tbsp) neutral oil in a large saucepan over medium heat. Add the diced onion and cook for 5–7 minutes until soft and translucent. Add the minced garlic and grated ginger and cook for a further 2 minutes until fragrant.
2. Add the Spices
   Add the cumin, coriander, turmeric, garam masala, smoked paprika, and cayenne to the pan. Stir constantly for 1 minute to toast the spices in the oil.
3. Add Tomatoes and Simmer
   Pour in the 400 g (1 can) crushed tomatoes and stir well. Cook for 5 minutes until the sauce darkens slightly and thickens.
4. Add Chickpeas and Broth
   Add the 480 g (2 cans) chickpeas and 240 ml (1 cup) vegetable broth. Bring to a gentle boil, then reduce to a low simmer and cook uncovered for 15 minutes.
5. Stir in Cashew Cream
   Reduce the heat to low before adding the cashew cream. Pour it in and stir gently until fully incorporated. Do not boil after adding. Squeeze in fresh lime juice and stir through.
6. Serve
   Ladle into bowls and garnish with fresh cilantro and a squeeze of lemon. Serve with cooked rice or flatbread.

Notes:

Toast the whole spices (if using) in the dry pan before adding oil for a deeper flavor. Ground spices bloom more quickly so watch closely to avoid burning.

Coconut milk adds richness — full-fat gives the creamiest result, though light coconut milk works too.

Tips:

Let the curry simmer uncovered for 5–10 minutes to thicken the sauce to your liking.

A squeeze of lemon or lime right before serving brightens the entire dish.

Storage:

Keeps in the refrigerator for up to 5 days or frozen for up to 3 months. The flavors deepen overnight making it great for meal prep.

Swaps:

Chickpeas can be swapped for lentils, white beans, or firm tofu. Coconut milk can be replaced with oat cream for a lower-fat version.