Chickpea Curry
A simple and flavorful chickpea curry made with aromatic spices and creamy coconut milk. Perfect for a quick weeknight meal!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 tablespoon Olive oil
- 1 large Onion chopped
- 2 cloves Garlic minced
- 1 teaspoon Ginger grated
- 1 tablespoon Curry powder
- 0.5 teaspoon Turmeric
- 0.25 teaspoon Cumin
- 0.25 teaspoon Coriander
- 0.125 teaspoon Cayenne pepper optional, for heat
- 1 can (15 ounce) Chickpeas rinsed and drained
- 1 can (13.5 ounce) Coconut milk full-fat
- 0.5 cup Vegetable broth
- 0.5 cup Chopped tomatoes
- 1 cup Fresh spinach
- 0.5 teaspoon Salt to taste
- 0.25 teaspoon Black pepper to taste
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- Stir in the curry powder, turmeric, cumin, coriander, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until the spices are fragrant.
- Add the rinsed and drained chickpeas, coconut milk, vegetable broth, and chopped tomatoes to the pot. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally.
- Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh cilantro if desired. Great served with rice or naan bread.
Notes
This chickpea curry is easily adaptable. Feel free to add other vegetables like bell peppers, sweet potatoes, or cauliflower. Adjust the spice level to your preference.