Persian-Style Chickpea Curry Khoresh

Drain the soaked chickpeas and place them in a pot with fresh water. Bring to a gentle boil, then simmer for 45–60 minutes until tender. Drain and set aside.

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5–7 minutes, stirring occasionally, until soft and lightly golden.

Add the garlic and grated ginger, cooking for about 1 minute until fragrant.

Stir in the curry powder, turmeric, cumin, coriander, and red chili flakes. Toast the spices gently for about 30 seconds to release their aromas.

Pour in the diced tomatoes and vegetable broth, scraping the bottom of the pot to incorporate all the flavorful bits.

Add the cooked chickpeas, season with salt and black pepper, and stir well to combine.

Reduce the heat to low, cover, and simmer for 20–25 minutes, allowing the stew to thicken and the flavors to meld.

Taste and adjust seasoning as needed. Remove from heat and garnish with fresh chopped cilantro before serving.