Description
Creamy, comforting, and ready in 30 minutes, these curry chickpeas are your weeknight hero. Spiced, protein-rich, and endlessly versatile.
Ingredients
Two 15-ounce cans of chickpeas (drained, rinsed)
1 tbsp coconut oil or olive oil
1 medium onion, diced
3 garlic cloves, minced
1-inch fresh ginger, grated
2 tsp curry powder
½ tsp turmeric
½ tsp cumin
1 (14 oz) can coconut milk
1 cup diced tomatoes
Salt to taste
Fresh cilantro (for garnish)
Instructions
1. Heat oil in a skillet over medium heat and sauté diced onion for 4–5 minutes.
2. Add garlic and ginger; stir until fragrant, about 1 minute.
3. Add curry powder, turmeric, and cumin. Stir constantly for 30 seconds.
4. Stir in tomatoes and simmer for 5 minutes.
5. Add chickpeas and mix well.
6. Pour in coconut milk and stir to combine.
7. Simmer for 10–12 minutes until thickened and chickpeas are plump.
8. Season with salt and top with chopped cilantro.
Notes
Use ghee or avocado oil as a substitute for coconut oil.
Add smoked paprika for a deeper flavor twist.
Garnish with parsley or mint if cilantro isn’t your favorite.
For crispy texture, pan-fry a handful of chickpeas to use as a topping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: curry, chickpeas, vegan, healthy, easy, quick