Chickpea Curry
A delightful, plant-based dish packed with flavor and nutrition, perfect for any occasion.
Ingredients
Main ingredients
- 1 can chickpeas, drained and rinsed 15 ounces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 can coconut milk 14 ounces
- 1 can diced tomatoes 14 ounces
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
Instructions
Cooking
- Heat the olive oil in a large pan over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Stir in the minced garlic, curry powder, and cumin. Cook for another minute until fragrant.
- Add the chickpeas, coconut milk, and diced tomatoes to the pan. Stir well to combine.
- Bring the mixture to a gentle simmer. Cook for 15-20 minutes, letting the flavors meld together.
- Season with salt and pepper to taste.
- If desired, garnish with fresh cilantro before serving.
Notes
Chickpea curry is best served warm. Pair it with steamed rice, quinoa, or warm naan bread, and consider adding a side of fresh salad or steamed vegetables. Adjust the spices to your liking and add extra nutrition with spinach, kale, or bell peppers as desired.