Chickpea Curry Garbanzos
Dive into the warm, aromatic flavors of this Chickpea Curry Garbanzos recipe, a comforting, plant-based dish that's both hearty and packed with bold spices. Featuring tender chickpeas (garbanzo beans) simmered in a creamy, coconut milk-tomato sauce infused with spices like garam masala, turmeric, and cumin, this curry is a true celebration of Indian-inspired flavors. With a generous hint of fresh ginger and garlic, this dish comes together in just 45 minutes, making it perfect for busy weeknights or cozy weekends. Serve it over fluffy rice or with pillowy naan to soak up every last drop of the irresistible sauce. Garnish with fresh cilantro for a pop of color and flavor, and enjoy a dish that’s not only vegan and gluten-free but also incredibly satisfying. Whether you're a curry enthusiast or trying it for the first time, this easy recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 cups canned chickpeas (garbanzo beans), drained and rinsed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon garam masala
- 0.25 teaspoon cayenne pepper (adjust to taste)
- 1 cup crushed tomatoes
- 1 cup coconut milk
- 0.5 cup vegetable broth
- salt, to taste
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 1 teaspoon lemon juice
- cooked rice or naan, for serving
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 4-5 minutes, until the onion is soft and translucent.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes, stirring frequently, until fragrant.
Add the ground cumin, coriander, turmeric, garam masala, and cayenne pepper. Stir well to coat the onions in the spices and cook for another 1 minute.
Pour in the crushed tomatoes and cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
Stir in the coconut milk and vegetable broth, ensuring everything is well combined. Bring the mixture to a gentle simmer.
Add the chickpeas to the skillet and stir to coat them in the curry sauce. Simmer for 10-15 minutes to allow the chickpeas to absorb the flavors.
Season the curry with salt to taste and stir in the lemon juice.
Optional: Sprinkle fresh chopped cilantro over the curry as a garnish.
Serve the chickpea curry hot with cooked rice or naan on the side. Enjoy!
Nutrition Facts
Calories |
1378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 207.1 g | 75% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 52.1 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2591 mg | 55% | |
*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.
