Packed full of summer fresh flavors with an amazing crunch, this easy chickpea curry with cucumbers needs to be at the top of your summer recipe to-make list!
Easy Chickpea Curry
When thinking of flavors of food that pair well together, cucumbers and curry never crossed my mind. While I love curry, and I love cucumbers, the two together just never clicked. Now, I can’t imagine them not being together. It’s like imagining the peanut butter with the pairing of the jelly. Madness, right?
Not only does this recipe scream summer, the fresh flavors that it combines will take your taste buds on an amazing trip.
Purple onion, fresh cilantro, and cucumbers? Talk about a powerful combination of three amazing ingredients. The best part? If you grow these items in your own garden you can literally walk out your back door and have them fresh.
And those ingredients fresh are packed full of even more flavor. Seriously. If you’ve never had cilantro straight from the garden, you are truly missing out.
While this recipe is extremely simple to make, it doesn’t taste that way at all. Your family and friends will be wowed by what appears to be this “complicated” recipe that you made from scratch for them all to enjoy. They’ll think you spent hours in the kitchen creating this perfect combination…and you don’t need to tell them anything different!
The beauty of this recipe? It starts to actually become more flavorful the longer that it sits and marinates together all the spices and flavors. If you have the chance to make it ahead of time and let it sit overnight, those flavors will be even stronger the next day!
Give this easy chickpea curry recipe a try! It’s a great addition to a summer BBQ, a church picnic, or any type of carry-in lunch or dinner that you plan on attending. It’s sure to be a hit by everyone who tastes it!
- 1 long English cucumber, diced
- 1/4 cup green or purple onion, finely chopped
- 3 tsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cilantro, chopped
- 1 tbsp paprika
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/8 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 cup oil
- 1 large onion, finely chopped
- 2 tbsp fresh ginger, finely chopped
- 2 medium tomatoes, pureed
- 2 tsp lemon juice
- 1 cup water
- 4 cups cooked chickpeas*
- 1/2 cup cilantro, finely chopped
- Combine all ingredients for cucumber mixture, cover and place in the fridge to cool.
- Combine all of the dried spices for the chickpea curry in a small bowl
- Heat oil on medium heat and add onion, sauteing for about 8 minutes.
- Stir in ginger and saute for about 1 minute.
- Add tomato puree, lemon juice, and spice mixture and cook for about 5 minutes, until oil glistens on top.
- Add cooked chickpeas and water, stir and bring to a boil.
- Reduce heat and simmer for about 5 minutes.
- Serve topped with cucumber mixture and enjoy!
Easy Chickpea Curry With Cucumbers
How to cook dried chickpeas *
For this recipe, I use about 1 1/2 cup of dried chickpeas.
The night before you plan to make this curry, place the dried chickpeas in a large pot, fill with water and add about 1/4 tsp of baking soda.
The baking soda helps reduce cooking time. If you are able to, rinse the chickpeas in the morning and refresh the water before you go to work: this helps get rid of the gas producing sugars in the beans.
When you are ready to cook, rinse the beans well and place back into the pot with fresh water, bring to a boil, reduce heat and simmer covered for about about 1 hour or until the beans are just tender.
Skim off any white foam that rises to the top while the beans are cooking.
Do not add salt while the beans are cooking, as this can make them tough.