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Description
A simple and flavorful chickpea curry that’s easy to make and packed with protein. Perfect for a quick weeknight meal.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tbsp vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pan over medium heat.
- Add onion, garlic, and ginger. Sauté until soft.
- Stir in curry powder, turmeric, cumin, and coriander. Cook for 1 minute.
- Add diced tomatoes and cook for 5 minutes.
- Pour in coconut milk and bring to a simmer.
- Add chickpeas and simmer for 10 minutes.
- Season with salt and garnish with cilantro.
- Serve hot with rice or naan.
Notes
- For extra heat, add a chopped chili with the onions.
- You can use fresh tomatoes instead of canned.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg