Vegetable-Forward
Free recipe
Chickpea Curry with Pomegranate
This chickpea curry with Pomegranate leans on good olive oil, bright acid, and fresh herbs -- simple ingredients treated with care.
***** 4.7 · 281 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Warm a generous glug of olive oil in a wide skillet over medium-high heat until it shimmers.
- Add the main ingredients and cook, stirring now and then, until browned and just cooked through. Season in layers as you go.
- Build the sauce and finish with Pomegranate: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the chickpea curry warm, with plenty of good bread or a simple salad alongside. This makes about 4 servings; leftovers keep well for a day.
More Vegetable-Forward
You might also like
Vegetable-Forward
Free
Wood-Fired Butter Beans, the way the vegetable coast does it -- generous, unfussy, and made for sharing.
Vegetable-Forward
Free
Comfort with a vegetable soul: eggplant rollatini with Mint and Peas, built on caramelized aromatics and a slo...
Vegetable-Forward
Members
Comfort with a vegetable soul: mushroom ragu and Grilled Lemon, built on caramelized aromatics and a slow, ste...
Vegetable-Forward
Members
Weeknight-friendly spinach pie with a vegetable accent, in White Wine, finished with a squeeze of lemon and a...