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Easy Chickpea Curry

A quick and flavorful chickpea curry that's perfect for a weeknight dinner, rich in protein and fiber.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 can chickpeas, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 can coconut milk
  • 1 can diced tomatoes
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

Preparation

  • In a large pot, sauté the onion, garlic, and ginger over medium heat until the onion becomes translucent.
  • Add the curry powder and cumin, cooking for an additional minute until fragrant.
  • Stir in the chickpeas, coconut milk, and diced tomatoes.
  • Bring everything to a simmer and let it cook for about 15-20 minutes, stirring occasionally.
  • Season with salt and pepper to taste.
  • Serve hot, garnished with fresh cilantro.

Notes

Store leftovers in an airtight container in the fridge for up to five days. It's freezable when cooled completely. Reheat on low heat for best results. For extra kick, consider adding red pepper flakes. Experiment with vegetables like bell peppers or carrots for a chunkier texture.