Easy Indian Chickpea Curry

A wholesome, flavorful meal that combines chickpeas with aromatic spices and creamy coconut milk.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Calories: 250

2 tablespoons coconut oil or olive oil Choose your preferred oil for sautéing the aromatics.
1 medium onion, finely chopped Adds sweetness and depth to the curry base.
3 cloves garlic, minced Infuses the dish with a fragrant aroma.
1 inch ginger, grated Enhances flavor with its warm spice notes.
2 teaspoons curry powder Provides the essential curry flavor profile.
1 teaspoon ground cumin Adds an earthy, nutty flavor that complements the spices.
1 teaspoon ground coriander Offers citrusy undertones to balance the dish.
0.5 teaspoon turmeric powder Gives a warm color and subtle earthiness.
0.5 teaspoon paprika Optional, for a smoky kick.
1 can (14 oz) coconut milk Creates a rich and creamy texture in the sauce.
1 can (14 oz) diced tomatoes Introduces acidity and brightness to balance richness.
2 cans (15 oz each) chickpeas, drained and rinsed The star ingredient packed with protein and fiber.
1 teaspoon salt Enhances all the flavors in the dish.
0.5 teaspoon black pepper Adds mild heat and complexity.
0.5 teaspoon red chili flakes Optional, for heat.
1 bunch fresh cilantro, chopped A vibrant garnish that adds freshness.
1 lemon wedges A squeeze just before serving brightens the flavors beautifully.
as needed steamed rice or warm naan bread Perfect accompaniments to soak up all that delicious curry sauce.

Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Then stir in garlic and ginger; cook for 1 minute until fragrant.
Add curry powder, cumin, coriander, turmeric, and paprika to the skillet. Stir and toast for 1–2 minutes to deepen flavors before moving on.
Stir in diced tomatoes and let everything cook together for 3–4 minutes until slightly softened. Pour in coconut milk next and bring it all to a gentle simmer.
Gently fold in your chickpeas, ensuring they are well-coated in the sauce. Cover the skillet and let it simmer on low heat for 10 minutes so all those wonderful flavors meld together.
After simmering, taste your curry and adjust with more salt, pepper, or chili flakes as desired to suit your preference.
Ladle your delicious chickpea curry over steaming rice or warm naan bread. Garnish generously with fresh cilantro and add a squeeze of lemon juice right before serving for an extra zing!

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gSodium: 200mgFiber: 2gSugar: 5g

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