Chickpea Curry Without Coconut Milk

Before starting, drain and rinse chickpeas, chop onion, prepare garlic and ginger, and measure spices. Use fully cooked chickpeas; dry beans must be cooked separately. Start rice separately according to its instructions if serving it.

Warm oil in a wide saucepan over medium heat. Add onion and 1/4 teaspoon salt. Cook about 6–8 minutes, stirring, until softened. Reduce heat if it browns too quickly.

Stir in garlic and ginger for about 1 minute. Add curry powder and cumin; stir for 20–30 seconds without scorching. Have tomatoes ready.

Add crushed tomatoes, broth and cooked chickpeas. Bring to a gentle simmer. Cook uncovered about 12–15 minutes, stirring occasionally. Add small splashes of water if the pan dries out before the chickpeas are tender.

Remove about 1/2 cup of chickpeas with a little sauce. Mash thoroughly with a fork and return to the pan. Stir and adjust thickness with a small splash of water if needed.

Stir in spinach in handfuls and cook until wilted, about 2 minutes. Add garam masala. Taste, then add optional lemon juice a teaspoon at a time and adjust salt. The sauce should coat the beans.

Serve with optional cilantro and a separately prepared side. Estimated time excludes cooking a separate grain. This original formulation has not been independently kitchen-tested by Best Quick Recipe.

Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within 3 days under our conservative guidance. Reheat to 165°F / 74°C, stirring and adding a little water if needed. Store and cool rice separately.