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Chick Pea Curry

A flavorful and nutritious chickpea curry that is quick to make and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 can 14 oz coconut milk
  • 1 can 14 oz diced tomatoes
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board and knife
  • Can opener

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion, minced garlic, and minced ginger; sauté until fragrant.
  3. Stir in the curry powder, cumin, and turmeric, cooking for 1 minute.
  4. Add the diced tomatoes along with their juices.
  5. Stir in the coconut milk and bring to a gentle simmer.
  6. Gently fold in the rinsed chickpeas and heat through.
  7. Let the curry simmer for about 10 minutes, stirring occasionally.
  8. Taste and season with salt and pepper.
  9. Serve warm, garnished with fresh cilantro.

Notes

Serve over rice or with naan for a complete meal.