Chickpea curry offers a tantalizing combination of hearty chickpeas simmered in a rich, spicy tomato-based sauce. This dish is a testament to the versatility of chickpeas, blending spices and herbs to create a deeply satisfying meal that's both nourishing and comforting. Perfect for anyone looking to explore plant-based Indian cuisine, this curry is not only packed with protein but also layers of flavor that build with every bite. This chickpea curry promises to be a delightful addition to your culinary repertoire. It's easy to prepare, economical, and perfect for batch cooking.
Estimated Cost$12
Helpful Equipment
Ingredients
- 3 Tbsp. Olive Oil
- 1 Onion (finely chopped)
- 3 Cloves Garlic (minced)
- 1 Tbsp. Fresh Ginger (grated)
- 2 tsp. Ground Turmeric
- 2 tsp. Garam Masala
- 1 tsp. Ground Cumin
- ½ tsp. Chili Powder
- 15 oz. Chickpeas (1 can drained and rinsed)
- 14 oz. Canned Diced Tomatoes (1 can)
- 14 oz. Coconut Milk (1 can)
- ½ tsp. Sea Salt
- ½ tsp. Black Pepper
- ¼ Cup Fresh Cilantro (garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion, garlic, and ginger. Sauté for 5-7 minutes until the onions are translucent.
- Stir in the turmeric, garam masala, cumin, and chili powder, cooking for another minute until fragrant.
- Add the chickpeas, diced tomatoes, and coconut milk to the skillet. Stir well to combine.
- Season with salt and black pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
- Remove from heat. Garnish with fresh cilantro.
- Serve hot over cooked rice or with naan bread.
Notes & Tips
Don't forget to save your chickpea juice from the can! Garbanzo bean (chickpea) juice is called aquafaba and has many uses.
Nutrition
Calories: 526.7kcalCarbohydrates: 43.6gProtein: 13.7gFat: 36.1gSaturated Fat: 20.7gPolyunsaturated Fat: 2.8gMonounsaturated Fat: 9.9gSodium: 418.3mgPotassium: 888.5mgFiber: 11.1gSugar: 8.9gVitamin A: 414.7IUVitamin C: 15.5mgCalcium: 133.4mgIron: 9.5mg