Curried Chickpeas
Indulge in the bold and comforting flavors of Curried Chickpeas, a wholesome one-pan dish that’s bursting with aromatic spices and creamy coconut richness. This vegan and gluten-free recipe combines earthy chickpeas with a fragrant blend of curry powder, smoked paprika, cumin, and turmeric, all simmered in a luscious tomato and coconut milk sauce. Ready in just 35 minutes, it’s a weeknight-friendly meal that doesn’t skimp on flavor. Serve it over steamed rice or with warm naan, and finish with a fresh hit of cilantro and a squeeze of citrus for a vibrant, satisfying dish that’s perfect for lunch or dinner. With minimal prep and pantry-friendly ingredients, this curry is as easy as it is irresistible.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 large (minced) garlic cloves
- 1 tablespoon (grated) fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper (optional)
- 1 14-ounce can diced tomatoes (canned)
- 1 13.5-ounce can coconut milk (full-fat)
- 2 cups chickpeas (cooked or canned, drained and rinsed)
- 0.5 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup (chopped, for garnish) fresh cilantro
- 1 small (cut into wedges for serving) lemon or lime
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes, until fragrant.
Add the curry powder, ground cumin, smoked paprika, ground turmeric, and optional cayenne pepper. Stir to toast the spices for about 30 seconds.
Pour in the diced tomatoes and coconut milk, stirring well to combine.
Add the chickpeas and vegetable broth to the pan, then season with salt and black pepper.
Bring the mixture to a simmer, reduce the heat to low, and let it cook uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
Taste and adjust the seasoning, adding more salt or spices if needed.
Remove from heat. Serve hot, garnished with chopped fresh cilantro and a wedge of lemon or lime on the side.
Pair with steamed rice, naan, or your favorite grain, and enjoy!
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1425 mg | 62% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 13.8 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 924 mg | 20% | |
*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.
