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Easy Chickpea Curry

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A comforting and flavorful chickpea curry that’s quick to make and packed with taste.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 thumb-sized piece of ginger, grated
  • 2 cans of chickpeas, drained and rinsed
  • 1 can of chopped tomatoes
  • 1 can of coconut milk
  • 2 tablespoons of olive oil
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • Chili flakes, to taste
  • Salt and pepper, to taste
  • Lime juice, to taste
  • Spinach (optional)

Instructions

  1. In a pan, heat olive oil and sauté chopped onion, garlic, and ginger until soft.
  2. Add curry powder, cumin, turmeric, paprika, and chili flakes; toast for a minute.
  3. Pour in chopped tomatoes and simmer for 5 minutes.
  4. Add chickpeas and coconut milk; stir and let simmer for 15 minutes until thickened.
  5. Season with salt, pepper, and lime juice; taste and adjust spices as needed.
  6. If desired, stir in spinach just before serving.

Notes

Leftovers taste even better the next day. Can be served with basmati rice, naan bread, or yogurt.

  • Author: nevaeh-hall
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 300mg
  • Fat: 16g
  • Saturated Fat: 13g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 0mg