Chickpea Curry
Indulge in the comforting flavors of this rich and creamy Chickpea Curry, a plant-based delight that's both hearty and easy to make. Perfect for weeknight dinners, this one-pot recipe combines tender chickpeas with a fragrant blend of spices like curry powder, turmeric, and cumin, all simmered in luscious coconut milk for a velvety finish. Fresh garlic, ginger, and tomatoes infuse the dish with warmth and depth, while a splash of lemon juice and fresh cilantro add a bright, refreshing touch. Ready in just 45 minutes, this vegan curry pairs beautifully with fluffy basmati rice or warm naan, making it an ideal option for a wholesome, satisfying meal. Whether you're a curry lover or new to the dish, this Chickpea Curry promises bold, authentic flavors the whole family will enjoy!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups canned chickpeas
- 1 medium onion
- 4 garlic cloves
- 1 inch piece ginger
- 2 medium tomatoes
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
- 1 tablespoon lemon juice
Instructions
Start by finely chopping the onion and set it aside. Mince the garlic cloves and grate the ginger.
Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and grated ginger to the onions, stirring constantly for about 1 minute until fragrant.
Chop the tomatoes and add them to the saucepan. Cook until the tomatoes are soft and the oil begins to separate from the mixture, approximately 5-7 minutes.
Stir in the curry powder, turmeric powder, ground cumin, and coriander powder. Cook for an additional minute to allow the spices to release their aromas.
Drain and rinse the canned chickpeas before adding them to the saucepan. Stir well to coat the chickpeas in the spice and tomato mixture.
Pour the coconut milk into the saucepan and stir to combine. Bring the mixture to a gentle simmer.
Season with salt and black pepper, then reduce the heat to low and let the curry simmer uncovered for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
Chop the fresh cilantro leaves and stir them into the curry just before removing from the heat.
Finish the dish by adding lemon juice for a hint of acidity, and stir well.
Serve the chickpea curry hot, garnished with additional cilantro if desired, alongside rice or naan.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3397 mg | 148% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 45.7 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1860 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
