Description
Craving a wholesome, flavorful meal that’s both easy to prepare and packed with nutrients? This chickpea curry is the answer!
Ingredients
For the Curry:
- 2 tablespoons coconut oil or olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon paprika (optional, for a smoky kick)
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon red chili flakes (optional, for heat)
For Garnish and Serving:
- Fresh cilantro, chopped
- Lemon wedges
- Steamed rice or warm naan bread
Instructions
Sauté Aromatics
Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes.
Then stir in garlic and ginger; cook 1 minute until fragrant.
Toast Spices
Add curry powder, cumin, coriander, turmeric, and paprika. Stir and toast for 1–2 minutes to deepen flavors.
Build the Base
Stir in diced tomatoes and cook for 3–4 minutes until slightly softened.
Pour in coconut milk and bring to a gentle simmer.
Add Chickpeas
Stir in chickpeas, then cover and simmer on low heat for 10 minutes to meld flavors.
Season & Finish
Taste and add more salt, pepper, or chili flakes as needed.
Serve
Ladle curry over rice or naan. Garnish with cilantro and a squeeze of lemon juice.
Notes
Use fresh, fragrant spices for maximum flavor.
Full-fat coconut milk makes it creamy; light version for fewer calories.
Customize the heat level to your taste.
It stores well—ideal for meal prep (up to 4 days refrigerated).