Description
This vibrant and flavorful chickpea curry combines aromatic spices, creamy coconut milk, and tender chickpeas for a wholesome and comforting dish. Perfect for a nutritious weeknight dinner, it features a blend of curry powder, cumin, turmeric, and cayenne pepper for a balanced heat. Garnished with fresh cilantro, this easy stovetop recipe is ideal for those craving a warm, spiced meal.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional)
- 1 can (400g) diced tomatoes
- 1 can (400g) coconut milk
- 2 cans (400g each) chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Heat oil: Heat olive oil in a large pan over medium heat.
- Sauté onions: Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
- Add garlic and ginger: Stir in minced garlic and grated ginger, cooking for another minute to release their aromas.
- Toast spices: Add curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly to bloom the spices and deepen their flavor.
- Add liquids: Pour in the diced tomatoes and coconut milk, stirring well to combine all ingredients into a rich sauce.
- Add chickpeas and simmer: Stir in the drained chickpeas and bring the mixture to a gentle simmer. Let it cook uncovered for 15–20 minutes, stirring occasionally, until the curry thickens slightly and the flavors meld.
- Season: Taste and season with salt and pepper as needed.
- Garnish and serve: Remove from heat, garnish with fresh cilantro, and serve hot with rice or bread of choice.
Notes
- For a spicier curry, increase the cayenne pepper or add chopped fresh chili.
- To make it gluten-free, serve with rice or gluten-free bread.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day.
- To reduce calories, use light coconut milk or reduce oil amount.
- This curry freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
