Soured Chickpea Curry is an oil-free and vegan high protein curry made from just a few natural ingredients. Easy and quick curry that’s full of spices and blends lemon with sweet tomato and creamy chickpeas to make a delicious healthy curry.
This is a great recipe that I have during the winter months as this healthy curry contains many spices. The cayenne pepper, ginger, chilli and turmeric feel like they are giving my body just what it want’s during cold weather.
Although the name of this healthy curry recipe is soured chickpeas they aren’t actually sour as the natural sweetness of the tomatoes and onion balances it out. The lemon juice gives the sour flavour and the sweetness from the tomatoes, the spiciness from the chilli and the saltiness all together give a great balance of flavour.
This curry is based on an Indian street dish that I often had a restaurant versions of while travelling in India. The dish is finished with raw lemon juice, onion, garlic and chill to give a mixture of flavours and textures. If you are not a fan of chunks of ginger in a curry you may want to finely grate the ginger.
Soured Chickpea Lemon Curry Video Recipe
Oil free onion “frying”
I don’t cook this healthy curry dish with oil for health reasons as even the good quality cold pressed oils lose many of their nutrients when heated. Instead, I just add a bit of water to “water fry”. If all the water evaporates and it’s still not cooked then just add some more water, cover and stir every min until cooked.
to make the onions caramelise without oil just let all the water evaporate and cook for 1-2 mins on a medium heat. Even if the onions stick to the pan once you add the tomatoes and chickpeas they will loosen along with their caramel, just don’t let them burn.
Notes
- Use whatever chilli pepper you like. I usually use a small green birds eye chilli and don’t deseed it. For the video, my veg box delivered mild larger orange chilli peppers so I used them. Deseed the chilli and remove all the white membrane to give a mild spice.
- I usually double the amount of cayenne pepper and turmeric that is listed above as they both have health benefits and the turmeric gives a golden colour.
For a more decadent curry try serving this chickpea curry with a dollop of coconut cream. The creamy coconut gives this vegan curry dish a different flavour as it’s far richer and creamier.
Soured Chickpea Lemon Curry
Soured Chickpea Curry is an oil free and vegan high protein curry made from just a few natural ingredients. Easy and quick curry that's full of spices and blends lemon with sweet tomato and creamy chickpeas to make a delicious healthy curry.
Ingredients
- 2 Onions, diced
- 5 cloves of Garlic, diced
- 1 can chopped Tomatoes
- 1 can Chickpeas
- 1 tsp Garam masala
- ½ tsp ground Cumin
- ½ tsp Turmeric
- ½ tsp Cayenne pepper
- 2 Lemons, juiced
- 1″ Ginger, pealed and diced
- Chilli pepper, to taste
- Salt, a pinch
- 1 tbsp chopped Coriander
Instructions
- Fry the onions and 4 cloves of garlic for 4-5 mins until softened. I “fry” in a few tbsp of water for health reasons but use oil if you prefer.
- Add the tomatoes, chickpeas and ground spices and simmer for 10 mins with the lid on, stirring occasionally.
- Juice the lemons and mix with the diced ginger, a diced clove of garlic and the chilli finely ground. Let it mingle for 5 mins while the curry cooks.
- Stir in the sour lemon mixture and serve the curry with shredded coriander.
- Enjoy your chickpea curry within 2-3 days, it sometimes tastes better the next day heated up!
Notes
Feel free to add oil to this oil free curry once cooked and a cold pressed oil that is full of goodness.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 287Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 25mgSodium 695mgCarbohydrates 35gFiber 9gSugar 8gProtein 15g
I think of this chickpea curry as a different way to get all of the health benefits from ginger, turmeric and lemon.
Wow, so easy and so yummy.
I just changed my diet to dairy, gluten and refined sugar free and your recipes are helping me quite a bit to plan my meals.
Thanks a lot
Would love to see more of the nutritional facts with each recipe
I’m 80% there, all recipes will have nutritional information in two weeks! 🙂
Tried this recipe this evening for dinner. Wow it was so easy and superseded my expectations on the taste front. So delicious I had to have seconds. Wonderful !
Oh that’s great to hear, I can’t take the credit it’s a traditional Indian dish. Although I’ve made it more healthy 🙂
Looks very nice and easy to make :), I just have one question about the ingredients. In the movie it says to add onion to the lemon and the ginger, but in the ingredient list with the instructions it says to add garlic to the lemon and the ginger. I just wanna be sure to make it the correct way. So do I need to add garlic or onion? 🙂
Ah sorry, it’s to add both onion and garlic. Will correct it. It’s raw in this dish, but a soak in the lemon juice softens it and makes it a bit less acrid. 🙂