Low Sodium Chickpeas Curry
Indulge in a hearty, health-conscious meal with this Low Sodium Chickpeas Curry, a delightful fusion of bold spices and creamy textures. Perfect for anyone mindful of their sodium intake, this recipe combines nutrient-rich chickpeas, fragrant garlic and ginger, and a medley of warm spices like turmeric, coriander, and cumin, all simmered in a velvety coconut milk and low-sodium vegetable broth base. The addition of fresh cilantro and a splash of lemon juice creates a bright and refreshing finish. Ready in under an hour, this curry makes an excellent pairing with steamed rice or whole-grain flatbreads, offering a satisfying, wholesome dish that's both flavorful and heart-healthy. Whether you're meal prepping or planning a cozy dinner, this recipe is an irresistible, low-sodium option to enjoy guilt-free.
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Recipe Information
Ingredients
- 2 cups (rinsed and drained) canned chickpeas
- 2 tablespoons olive oil
- 1 large (finely chopped) onion
- 1 tablespoon (minced) ginger
- 2 cloves (minced) garlic
- 2 tablespoons tomato paste
- 2 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 bay leaf
- 0.5 teaspoon ground black pepper
- 0.25 cup (chopped) fresh cilantro
- 1 tablespoon lemon juice
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced ginger and garlic, and cook for another minute until fragrant.
Add the tomato paste and mix well with the onion, ginger, and garlic. Cook for 2-3 minutes to remove the raw tomato taste.
Pour in the low-sodium vegetable broth and coconut milk, stirring well to combine.
Add the coriander powder, cumin powder, turmeric powder, red chili powder, bay leaf, and ground black pepper. Stir to combine.
Gently add the rinsed and drained chickpeas to the pot and bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the curry simmer for 20 minutes, stirring occasionally.
Once the chickpeas are tender and the flavors have melded together, remove the bay leaf and discard.
Stir in the lemon juice and adjust seasoning as desired.
Garnish with fresh chopped cilantro before serving.
Serve hot with steamed rice or whole grain flatbreads.
Nutrition Facts
Calories |
952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1757 mg | 76% | |
| Total Carbohydrate | 133.2 g | 48% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 45.1 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2345 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.
