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5 from 3 votes

Chickpea Curry

Chickpea Curry is an easy vegan meal that you’ll be enjoying in less than 30 minutes. This mild curry with traditional spices and coconut milk is tasty and simple.
Author Diana
Servings 4 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 tablespoon olive oil
  • ½ yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tablespoon gingerroot grated
  • 1 chili or jalapeño minced
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • ½ teaspoon garam masala
  • 1 can (14oz/400g) diced tomatoes
  • 1 cup (240ml) water
  • 1 cup coconut milk
  • 1 can (14oz/400g) chickpeas
  • 1 teaspoon salt
  • fresh cilantro for garnish

Instructions

  • In a medium pot, over medium heat, heat oil and saute the aromatics (onion, ginger, garlic, and chili/jalapeño), about 3 minutes.
  • Add the spices (turmeric, cumin, coriander, and garam masala), and cook for 30 seconds.
  • Add diced tomatoes followed by water. Add coconut milk, and let the mixture simmer for 5-10 minutes until it reduces and the sauce thickens.
  • Add in the chickpeas, season with salt, and cook for a few more minutes. Remove from heat, and serve over rice. Garnish with chopped cilantro leaves.

Video

Notes

Freezing. I like to freeze it in individual serving sizes, either with or without rice. You can also freeze larger amounts. Be sure to store the curry in an airtight container. It will keep for up to 6 months.
Pro tip: The turmeric in this curry will stain your plastic containers. Use glass containers or disposable freezer bags for storage!

Nutrition

Calories: 251kcal | Carbohydrates: 36g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 633mg | Potassium: 615mg | Fiber: 9g | Sugar: 9g | Vitamin A: 417IU | Vitamin C: 21mg | Calcium: 175mg | Iron: 5mg