Description

Chickpea curry is a comforting dish perfect for chilly evenings, featuring tender chickpeas enveloped in a rich, aromatic sauce. This vegan-friendly recipe combines creamy coconut milk with fragrant spices, creating an irresistible meal that warms the soul. It’s quick to prepare and ideal for busy weeknights or gatherings, ensuring everyone at the table will savor every bite. Enjoy it served over rice or with warm naan bread for a delightful culinary experience.

Ingredients

Scale

2 cans (15 oz each) canned chickpeas, rinsed and drained
1 medium onion, finely chopped
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can (13.5 oz) full-fat coconut milk
2 tbsp tomato paste (unsweetened)
2 tbsp curry powder
2 cups fresh baby spinach (optional)
Salt and pepper to taste
2 tbsp olive oil

Instructions

Prepare your ingredients by chopping the onion, garlic, and ginger.
In a large pot over medium heat, add olive oil and sauté onions until translucent (about 5 minutes). Add garlic and ginger; cook until fragrant.
Stir in the chickpeas, curry powder, and tomato paste; cook for another 3-4 minutes.
Pour in the coconut milk; bring to a simmer and cook for about 10 minutes until thickened.
If using spinach, stir it in until wilted. Season with salt and pepper to taste.
Serve hot over rice or with naan bread.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 cup (240g)
Calories: 335
Sugar: 5g
Sodium: 400mg
Fat: 18g
Saturated Fat: 14g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg

Keywords: For extra texture, swap canned chickpeas for soaked dried ones. Experiment with different types of curry powder to find your favorite flavor profile. Add a splash of lemon juice before serving for brightness.