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:
- 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.
- Add Spices: Stir in the garlic, ginger, curry powder, cumin, and turmeric. Sauté for 1 minute until fragrant.
- Add Chickpeas and Tomatoes: Pour in the chickpeas and diced tomatoes (with their juice). Stir well and let simmer for 5 minutes.
- 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.
- 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!