Description
A flavorful and hearty chickpea curry made with aromatic spices, tomatoes, and coconut milk. Perfect for a quick weeknight meal.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- 1 tbsp vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add onion and sauté until soft.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Stir in curry powder, cumin, turmeric, and paprika. Cook for 30 seconds.
- Add diced tomatoes and cook for 2 minutes.
- Pour in coconut milk and bring to a simmer.
- Add chickpeas and stir well. Simmer for 15 minutes.
- Season with salt to taste.
- Garnish with fresh cilantro and serve hot.
Notes
- For extra heat, add a chopped chili pepper.
- Serve with rice or naan bread.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian