Print

Easy Chickpea Curry Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy chickpea curry recipe is a flavorful and comforting vegetarian dish featuring tender chickpeas simmered in a rich coconut tomato sauce infused with aromatic spices. Perfect for a cozy weeknight meal, it pairs wonderfully with basmati rice and naan bread.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

Base Ingredients

  • 2 tablespoons vegetable oil or coconut oil
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes

Spices and Sauces

  • 1-2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 (15 ounce) can crushed tomatoes
  • 1 (13.5 ounce) can coconut milk

Main Ingredient

  • 2 (15 ounce) cans chickpeas, drained and rinsed

Seasoning and Garnish

  • Salt and pepper, to taste
  • Chopped fresh cilantro and lime wedges, for garnish (optional)

Serving Suggestions

  • Naan bread and rice, to serve (optional)

Instructions

  1. Sauté Aromatics: In a large, heavy-bottomed pot or high-walled pan, heat the oil over medium-low heat. Add the sliced onion, minced garlic, and crushed red pepper flakes. Cook, stirring occasionally, until the onion softens and turns a deep golden color, about 15 minutes. Add a tablespoon of water at a time if the onions start to dry out.
  2. Toast Spices and Add Tomatoes: Increase the heat to medium and stir in the curry powder and cumin. Cook the spices, stirring constantly, for about 1 minute until fragrant and toasted. Add the crushed tomatoes and gently scrape the bottom of the pan with a wooden or rubber spoon to release any browned bits of spices or onions stuck there.
  3. Simmer Chickpeas in Coconut Sauce: Pour in the coconut milk and add the drained chickpeas to the pot. Stir everything together and reduce the heat to low. Let the curry simmer gently until the sauce thickens and the chickpeas soften slightly, about 10 minutes. Stir occasionally to prevent sticking. Season with salt and pepper to taste, and adjust spices as desired.
  4. Garnish and Serve: Remove the curry from heat. Garnish with chopped fresh cilantro and serve with lime wedges. This curry pairs beautifully with basmati rice and/or warm naan bread.

Notes

  • For extra heat, increase the crushed red pepper flakes or add a dash of cayenne pepper.
  • You can substitute chickpeas with other legumes like lentils or black beans if preferred.
  • Use light coconut milk for a lower fat option, though the curry will be less rich.
  • Cooking the onions slowly until golden is key to developing deep flavor.
  • This curry stores well in the refrigerator for up to 4 days and freezes beautifully.

Find it online: https://cheftinaskitchen.com/easy-chickpea-curry-recipe/