Curried Chickpeas and Black Beans
Warm, hearty, and packed with bold flavors, this Curried Chickpeas and Black Beans recipe is a plant-based delight perfect for weeknight dinners or meal prep. Fragrant spices like cumin, coriander, turmeric, and garam masala create a rich, aromatic base, while creamy coconut milk and juicy diced tomatoes add a luscious texture to the dish. Protein-packed chickpeas and black beans make it as satisfying as it is nutritious, and a sprinkle of fresh cilantro adds a burst of freshness. With a quick 10-minute prep time and only 20 minutes of cooking, this vegan curry is a fast and wholesome way to bring comfort to your table. Serve it over steamed rice, with warm naan, or a squeeze of lime for a vibrant, tangy finish. Perfectly spiced and highly versatile, this recipe is a must-try for curry lovers!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 1 inch fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 15 ounces canned chickpeas (drained and rinsed)
- 15 ounces canned black beans (drained and rinsed)
- 1 cup coconut milk
- 1.5 cups diced tomatoes (canned or fresh)
- 0.5 cup vegetable broth
- 2 tablespoons fresh cilantro (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lime (optional, for serving)
Instructions
Peel and finely chop the yellow onion. Mince the garlic cloves and grate the piece of fresh ginger.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, and garam masala to the pan. Stir continuously for 1 minute to toast the spices.
Add the drained chickpeas and black beans to the pan, stirring to coat them in the spice mixture.
Pour in the coconut milk, diced tomatoes, and vegetable broth. Stir well to combine all ingredients.
Season with salt and black pepper, adjusting to taste.
Reduce the heat to low and let the curry simmer for 15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
Remove the skillet from the heat and stir in the freshly chopped cilantro.
Serve the curried chickpeas and black beans hot, optionally with steamed rice, naan, or a squeeze of lime for a zesty kick.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4340 mg | 189% | |
| Total Carbohydrate | 228.7 g | 83% | |
| Dietary Fiber | 61.2 g | 219% | |
| Total Sugars | 52.6 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3776 mg | 80% | |
*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.
