Curried Chickpeas with Cilantro
Bursting with bold flavors, this recipe for Curried Chickpeas with Cilantro is a comforting, plant-based dish that comes together in just 35 minutes. Perfectly spiced with a blend of curry powder, cumin, and coriander, the creamy coconut milk balances the heat, while fresh lime juice and cilantro add a refreshing finish. Packed with protein from tender chickpeas and simmered alongside juicy diced tomatoes, this vegan curry is a satisfying weeknight dinner that pairs beautifully with fluffy basmati rice or warm naan bread. Whether you're looking for a quick, wholesome meal or a flavorful addition to your vegetarian repertoire, this easy curry is sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 1 inch piece fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoons cayenne pepper (optional)
- 2 15-ounce cans canned chickpeas, drained and rinsed
- 1 14-ounce can canned diced tomatoes
- 1 cup coconut milk
- 0.5 cup vegetable stock
- 1 teaspoon salt
- 0.5 cup fresh cilantro leaves
- 1 lime, juiced
- 4 servings cooked rice or naan (for serving)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Finely chop the onion and sauté it in the olive oil for 5-7 minutes, until translucent.
Mince the garlic and finely grate the ginger, then add them to the skillet. Cook for 1-2 minutes, stirring, until fragrant.
Stir in the curry powder, ground cumin, ground coriander, and cayenne pepper (if using). Cook the spices for 1 minute to release their flavors.
Add the drained and rinsed chickpeas, diced tomatoes, coconut milk, and vegetable stock. Stir to combine.
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the curry thickens slightly.
Taste and adjust the seasoning with salt as needed.
Just before serving, stir in the lime juice and half of the chopped cilantro leaves.
Garnish with the remaining cilantro and serve hot with rice or naan.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7104 mg | 309% | |
| Total Carbohydrate | 344.7 g | 125% | |
| Dietary Fiber | 58.1 g | 208% | |
| Total Sugars | 64.2 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 3392 mg | 72% | |
*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.
