Curried Garbanzo Beans Chickpeas
Elevate your weeknight dinner game with this comforting and flavor-packed Curried Garbanzo Beans (Chickpeas) recipe. Bursting with a harmonious blend of warm spices like cumin, turmeric, and garam masala, this creamy curry is simmered with coconut milk, tangy tomatoes, and fresh lime for a perfectly balanced dish. Featuring pantry-friendly ingredients like canned chickpeas and tomato paste, it's easy to whip up in just 45 minutes, making it a go-to for busy schedules. Serve it over fluffy basmati rice or with soft naan bread to soak up the rich, aromatic sauce. Perfect for vegetarians and vegans, this high-protein, one-pot meal is a delightful combination of simplicity and bold flavors that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 15-oz cans Canned chickpeas (garbanzo beans)
- 2 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 3 cloves (minced) Garlic cloves
- 1 tablespoon (grated) Fresh ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 0.25 teaspoon Cayenne pepper
- 2 tablespoons Tomato paste
- 1 14-oz can Diced tomatoes (canned)
- 1 13.5-oz can Coconut milk (full-fat)
- 0.5 cup Vegetable broth
- 2 tablespoons (chopped) Fresh cilantro
- 1 teaspoon (or to taste) Salt
- 1 lime (juiced) Fresh lime
- (optional, for serving) Cooked basmati rice or naan
Instructions
Drain and rinse the canned chickpeas thoroughly under cold water. Set aside.
Heat the olive oil in a large skillet or pan over medium heat.
Add the diced onion and sauté for 5-7 minutes until softened and lightly golden.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
Add the ground cumin, coriander, turmeric, garam masala, and cayenne pepper to the pan. Toast the spices for 1 minute to enhance their aromas.
Stir in the tomato paste and cook for 1 minute, mixing well with the spices and aromatics.
Add the diced tomatoes, coconut milk, and vegetable broth. Stir to combine, then bring the mixture to a gentle simmer.
Add the drained chickpeas to the skillet. Stir well to coat them in the sauce.
Cover the pan and let the curry simmer for 15-20 minutes, stirring occasionally to prevent sticking. Allow the sauce to thicken slightly.
Season the curry with salt to taste.
Remove from heat and stir in the fresh cilantro and lime juice for a bright, fresh flavor.
Serve hot over cooked basmati rice or alongside naan bread. Enjoy!
Nutrition Facts
Calories |
2354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4875 mg | 212% | |
| Total Carbohydrate | 249.5 g | 91% | |
| Dietary Fiber | 54.9 g | 196% | |
| Total Sugars | 58.7 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 3713 mg | 79% | |
*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.
