High Protein Chickpeas Curry
Elevate your weeknight dinner with this hearty and nutritious High Protein Chickpeas Curry, a flavorful dish that's as wholesome as it is satisfying. Packed with tender chickpeas simmered in a rich, velvety coconut milk sauce spiced with turmeric, garam masala, cumin, and coriander, this curry is a plant-based protein powerhouse. Fresh garlic, ginger, and diced tomatoes bring depth and brightness, while a touch of lemon juice adds a tangy finish. Ready in just 45 minutes, this easy curry pairs beautifully with steamed rice or warm naan and makes an ideal meal prep option for busy days. Whether you're craving a quick vegan dinner or aiming to add more protein to your diet, this chickpea curry delivers bold taste and nourishment for everyone at the table.
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Recipe Information
Ingredients
- 2 cups canned chickpeas
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons tomato paste
- 1 cup canned tomatoes, diced
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons fresh lemon juice
Instructions
Drain and rinse the canned chickpeas well under running water. Set aside.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the finely chopped onion and sauté for about 5 minutes, until the onion becomes soft and translucent.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the tomato paste to the pan and cook for 2 more minutes, stirring frequently.
Mix in the diced canned tomatoes, coconut milk, ground cumin, ground coriander, turmeric powder, garam masala, red chili powder, salt, and black pepper.
Stir the mixture well and let it simmer for about 5 minutes.
Add the chickpeas to the sauce and stir to coat them well.
Reduce the heat to low and cover the pan. Let it simmer for another 15 minutes, allowing the flavors to meld together and the curry to thicken slightly.
Adjust the seasoning with more salt or spices as per your taste.
Remove from heat and stir in the fresh lemon juice.
Serve the chickpea curry hot, garnished with freshly chopped cilantro.
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4148 mg | 180% | |
| Total Carbohydrate | 135.1 g | 49% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 47.4 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2368 mg | 50% | |
*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.
