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Easy Chickpea Curry

A comforting and flavorful chickpea curry that's easy to prepare and perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cans chickpeas, drained and rinsed Each can is 15 oz.
  • 1 can coconut milk 14 oz can
  • 2 tablespoons olive oil For sautéing
  • 1 medium onion, chopped Adds sweetness and flavor
  • 3 cloves garlic, minced For aroma
  • 1 tablespoon ginger, grated Fresh ginger preferred
  • 2 teaspoons curry powder Adjust to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt To taste
  • ½ teaspoon black pepper For seasoning
  • 1 cup diced tomatoes Fresh or canned
  • to taste none Fresh cilantro For garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté for about 5 minutes until translucent.
  3. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Cooking
  1. Stir in the curry powder, ground cumin, ground turmeric, salt, and black pepper. Cook for another minute to toast the spices.
  2. Add the drained and rinsed chickpeas and the diced tomatoes to the pot. Stir well to combine.
  3. Pour in the coconut milk, mix well, and bring it to a gentle simmer.
  4. Let it cook for about 15 minutes to allow the flavors to meld beautifully.
  5. Once cooked, taste for seasoning and adjust if needed.
  6. Serve hot, garnished with fresh cilantro!

Notes

Leftover Easy Chickpea Curry can be stored in the refrigerator for up to 5 days. For longer storage, freeze it for up to 3 months. Reheat gently on the stove, adding water or extra coconut milk if it thickens.