Curried Chickpeas Onions
Dive into the vibrant flavors of this Curried Chickpeas and Onions recipe, a hearty, plant-based dish that's brimming with aromatic spices and creamy coconut milk. Perfect for a quick and satisfying weeknight dinner, this recipe combines tender chickpeas with caramelized onions, garlic, and ginger, all simmered in a rich, spiced tomato-coconut sauce. Toasted curry powder, cumin, turmeric, and a hint of cayenne provide depth and warmth, while fresh cilantro and a squeeze of lemon juice brighten every bite. Ready in under 40 minutes and easily paired with fluffy rice or naan, this gluten-free, vegan-friendly dish is a flavorful and nourishing addition to your dinner rotation.
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Recipe Information
Ingredients
- 2 cups canned chickpeas (garbanzo beans)
- 1 large yellow onion
- 3 garlic cloves
- 1 inch ginger
- 2 tablespoons vegetable oil
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoons ground turmeric
- 0.25 teaspoons cayenne pepper
- 1 teaspoon salt
- 1 cup canned diced tomatoes
- 0.5 cup coconut milk
- 0.25 cup fresh cilantro
- 1 tablespoon lemon juice
Instructions
Drain and rinse the canned chickpeas under cold water and set them aside.
Peel and thinly slice the onion. Mince the garlic and ginger.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the sliced onion to the skillet and sauté for about 5-7 minutes, stirring occasionally, until the onions are soft and golden brown.
Add the minced garlic and ginger to the skillet and cook for 1-2 minutes, until fragrant.
Stir in the curry powder, cumin, turmeric, and cayenne pepper. Toast the spices for about 30 seconds to release their aromas.
Add the diced tomatoes to the skillet and cook for 2-3 minutes, stirring frequently, until the tomatoes break down and form a sauce.
Pour in the coconut milk and stir to combine. Let the sauce simmer gently for 3-4 minutes.
Add the drained chickpeas to the skillet, along with the salt. Stir to coat the chickpeas in the sauce.
Reduce the heat to low, cover the skillet, and let the mixture simmer for 10 minutes, allowing the flavors to meld.
Remove the skillet from the heat and stir in the lemon juice and chopped fresh cilantro.
Serve the curried chickpeas and onions warm with rice, naan, or your favorite side dish. Enjoy!
Nutrition Facts
Calories |
892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 6566 mg | 285% | |
| Total Carbohydrate | 111.0 g | 40% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 34.5 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1473 mg | 31% | |
*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.
