Chickpea Curry Gluten Free
Indulge in the vibrant flavors of this gluten-free Chickpea Curry, a hearty and wholesome dish that’s perfect for weeknight dinners or meal prep. Packed with protein-rich chickpeas, creamy coconut milk, and a harmonious blend of spices such as turmeric, cumin, and paprika, this curry delivers a comforting, aromatic experience in every bite. Diced tomatoes and fresh ginger add a touch of tang and warmth, while a garnish of fresh cilantro brightens the dish. Ready in just 45 minutes, this one-pot recipe is not only gluten-free but also vegan, making it a crowd-pleasing option for a variety of dietary needs. Pair it with fluffy rice or gluten-free bread to soak up every bit of the rich, flavorful sauce. Your kitchen will be filled with irresistible aromas—and your taste buds will thank you!
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Recipe Information
Ingredients
- 2 cups Canned chickpeas
- 1 cup Coconut milk
- 1 cup Diced tomatoes
- 1 medium Yellow onion
- 3 Garlic cloves
- 1 inch Fresh ginger
- 2 tablespoons Olive oil
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Vegetable broth
- 2 tablespoons Fresh cilantro
- 2 cups Cooked rice (optional, for serving)
Instructions
Drain and rinse the canned chickpeas, then set them aside.
Finely dice the yellow onion, mince the garlic cloves, and grate the fresh ginger.
Heat the olive oil in a large skillet or pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, ground turmeric, paprika, salt, and ground black pepper. Stir well to coat the onion mixture in the spices.
Pour in the vegetable broth and diced tomatoes, stirring to combine. Bring to a gentle simmer.
Add the drained chickpeas to the skillet, mixing them into the sauce. Let the mixture cook for about 10 minutes, stirring occasionally.
Pour in the coconut milk and stir well. Reduce the heat to low and let the curry simmer for another 10-15 minutes, allowing the flavors to meld together.
Taste the curry and adjust seasoning as needed with additional salt or spices.
Remove from heat and garnish with freshly chopped cilantro.
Serve hot with cooked rice or your favorite gluten-free bread.
Nutrition Facts
Calories |
1507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8736 mg | 380% | |
| Total Carbohydrate | 247.5 g | 90% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 44.1 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2508 mg | 53% | |
*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.
