20-Minute Chickpea Curry
Simmer canned chickpeas in fragrant tomato-coconut sauce for a pantry chickpea curry that beats take-out & costs under $5!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2-3 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 can 14.5oz / 411g diced tomatoes
- ½ cup 120ml vegetable broth
- 2 cans 15oz / 425g chickpeas, drained and rinsed
- 1 can 13.5oz / 400ml full-fat coconut milk
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
- Chopped green onions for garnish
- Yogurt dairy or non-dairy (for garnish)
- Red pepper flakes for garnish
Instructions
- Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.
- Add the minced garlic and grated ginger to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic.
- Stir in the curry powder, turmeric, cumin, and coriander. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- Pour in the diced tomatoes and vegetable broth. Stir well to combine.
- Bring the sauce to a simmer, then reduce the heat and cook for 5 minutes, allowing the flavors to meld together.
- Add the drained and rinsed chickpeas to the skillet. Stir to coat them in the sauce.
- Pour in the coconut milk and stir well.
- Simmer the curry for another 5-7 minutes, or until the sauce has thickened slightly and the chickpeas are heated through.
- Season with salt and pepper to taste.
- Stir in the fresh lime juice.
- Garnish with fresh cilantro, chopped green onions, a dollop of yogurt, or a sprinkle of red pepper flakes (optional).
- Serve hot with rice, naan bread, or quinoa.
Notes
Per serving (from your 20-Minute Chickpea Curry, 4 servings total):
- Calories: ± 327 kcal
- Protein: ± 8.1 g
-
Carbohydrates: ± 30.1 g
-
Fat: ± 21.2 g
-
Fiber: ± 7.4 g