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Easy Chickpea Curry

A close-up of a bowl filled with creamy chickpea curry, garnished with fresh cilantro.
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A hearty and aromatic chickpea curry with Indian-inspired spices, perfect for a comforting weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 (13.5 ounce) can full-fat coconut milk
  • Salt to taste
  • Fresh cilantro, chopped, for garnish
  • Cooked rice or naan, for serving

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
  2. Add garlic and ginger and cook for 1 minute more until fragrant.
  3. Stir in cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
  4. Pour in the diced tomatoes and their juices. Bring to a simmer and cook for 5 minutes, scraping up any browned bits from the bottom of the pot.
  5. Add the rinsed chickpeas and coconut milk. Stir to combine.
  6. Bring the curry to a gentle simmer, then reduce heat to low, cover, and cook for at least 15 minutes to allow flavors to meld. For a richer flavor, you can simmer for up to 30 minutes.
  7. Season with salt to taste.
  8. Serve hot over cooked rice or with naan. Garnish with fresh cilantro.

Notes

  • For a smoother sauce, you can blend half of the curry before adding the chickpeas back in.
  • Add spinach or other vegetables like bell peppers or cauliflower for extra nutrition.
  • This curry is a great option for meal planning and can be made ahead of time.

Nutrition

Find it online: https://blissbatter.com/chickpea-curry-recipe-easy-1-hour-comfort/