Chickpea Curry
This chickpea curry is a rich, flavorful dish made with tender chickpeas, aromatic spices, and a creamy tomato-coconut base. It’s easy to make, naturally plant-based, and perfect for quick meals or meal prep. Serve it with rice or naan for a comforting and wholesome meal.
Equipment
- Large Pan For cooking the curry
- Wooden Spoon For stirring the sauce
- Knife and cutting board For chopping onions, garlic, and ginger
Ingredients
- 1 can chickpeas drained and rinsed
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 can diced tomatoes with juices
- ½ cup coconut milk full-fat for creaminess
- 1 tablespoon olive oil for sautéing
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander
- ½ teaspoon garam masala
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper freshly ground
- 1 tablespoon fresh cilantro chopped, for garnish
- 1 tablespoon lemon juice for brightness
Instructions
- Heat olive oil in a large pan over medium heat. Add onions and sauté until soft and golden.
- Stir in garlic and ginger, cooking for another minute until fragrant.
- Add cumin, turmeric, coriander, and garam masala. Stir for 30 seconds to toast the spices.
- Pour in diced tomatoes and bring to a simmer. Let cook for 5 minutes to develop flavor.
- Add chickpeas and coconut milk, stirring to combine. Simmer for 10 minutes.
- Season with salt and black pepper. Stir in fresh cilantro and lemon juice before serving.
Notes
- For a thicker curry, mash some of the chickpeas while simmering.
- Adjust the spice level by adding more garam masala or chili powder.
- Serve over rice or with naan for a complete meal.
Did you make this recipe?Mention @CooksCrafter or tag #CooksCrafter!