Looking for a hearty, healthy, and flavorful dish that comes together in under 30 minutes? This Easy Chickpea Curry is a must-try! Packed with plant-based protein, aromatic spices, and a rich, creamy sauce, it’s perfect for both vegans and meat-lovers alike. Whether you’re short on time or simply craving something warm and satisfying, this curry hits the spot with minimal effort and maximum taste.

Ingredients:

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, grated (or ½ tsp ground ginger)
  • 1½ tsp curry powder
  • ½ tsp ground cumin
  • ¼ tsp turmeric
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 can (13.5 oz) coconut milk
  • Salt and pepper to taste
  • Fresh cilantro and lime wedges for serving
  • Cooked rice or naan, for serving

Instructions:

  1. Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
  2. Add Spices: Stir in the garlic, ginger, curry powder, cumin, and turmeric. Sauté for 1 minute until fragrant.
  3. Add Chickpeas and Tomatoes: Pour in the chickpeas and diced tomatoes (with their juice). Stir well and let simmer for 5 minutes.
  4. Add Coconut Milk: Reduce heat to low and pour in the coconut milk. Stir everything together and simmer for 10–15 minutes, allowing the flavors to meld and the sauce to thicken.
  5. Season and Serve: Taste and add salt and pepper as needed. Serve over rice or with warm naan, and garnish with fresh cilantro and a squeeze of lime juice.

This chickpea curry is as comforting as it is nourishing. It stores well for meal prep and only gets better the next day!

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