Chickpea Curry is a hearty and satisfying dish with a creamy coconut-based sauce, warm spices, and tender chickpeas. It’s perfect for a quick and healthy dinner.
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) coconut milk
- 2 cans (15 oz each) chickpeas, drained and rinsed
- Salt and pepper, to taste
- Juice of half a lemon
- Fresh cilantro, chopped (for garnish)
- Sauté the aromatics: Heat vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in garlic and ginger, and cook for 1 minute.
- Toast the spices: Add curry powder, cumin, turmeric, and cayenne pepper (if using) to the pan. Stir for 1 minute to release their aroma.
- Add the liquids: Stir in the diced tomatoes and coconut milk. Bring to a simmer and cook for 5 minutes to allow the flavors to meld.
- Add the chickpeas: Add the drained chickpeas to the pan, stirring to coat them in the sauce. Simmer for 10 minutes until the chickpeas are warmed through and the sauce thickens slightly.
- Season and finish: Stir in lemon juice and season with salt and pepper to taste.
- Serve: Garnish with fresh cilantro and serve over steamed rice or with naan bread.