Description
A rich, comforting chickpea curry made with pantry staples and simmered in a spiced tomato base. Perfect for weeknights or meal prep.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 oz) crushed tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Handful of fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté chopped onions until soft and golden, about 5 minutes.
- Add garlic and ginger, cooking for another 1 to 2 minutes until fragrant.
- Stir in cumin, coriander, garam masala, turmeric, and cayenne. Toast spices for 1 minute.
- Add crushed tomatoes, chickpeas, and vegetable broth. Stir to combine.
- Simmer uncovered for 20 to 25 minutes, mashing some chickpeas for thickness.
- Season with salt and pepper, then stir in lime juice and chopped cilantro.
- Serve hot with rice or naan.
Notes
- Use fresh ginger and garlic for best flavor.
- Add a splash of coconut milk for creaminess.
- Taste and adjust spices before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
Keywords: chickpea curry, vegan curry, easy chickpea recipe, Indian chickpea curry, healthy curry