Easy Chickpea Curry With Cucumbers

Packed full of summer fresh flavors with an amazing crunch, this easy chickpea curry paired with cucumbers needs to be at the top of your summer recipe list!

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 464kcal

Author Kitchen Boss

Ingredients

Cucumber Mixture

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

Chickpea Curry Mixture

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

Instructions

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.

Nutrition