Description
A cozy and nutritious chickpea curry that combines warm spices with creamy sauce, perfect for weeknight meals.
Ingredients
Scale
- 2 tbsp vegetable oil (or olive oil)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp cumin seeds or ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1/4–1/2 tsp chili powder (optional, to taste)
- Salt and black pepper to taste
- 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
- 1 can (14 oz) crushed tomatoes (or 2 cups fresh chopped tomatoes)
- 1 cup light coconut milk or plain unsweetened plant milk (optional for creaminess)
- 1 cup vegetable broth or water
- 2 cups fresh spinach or chopped kale (optional)
- Juice of 1/2 lemon or lime
- Fresh cilantro, chopped, for garnish
Instructions
- Gather ingredients, drain chickpeas, and chop onions and garlic. Heat a large skillet or saucepan on medium heat.
- Heat the oil in the pan until it shimmers. Add cumin seeds and let them sputter for 20 seconds to release aroma.
- Add the chopped onion and cook for 6–8 minutes, stirring, until soft and starting to brown at the edges.
- Stir in garlic and ginger and cook for 1 minute until fragrant.
- Add ground spices (cumin, coriander, turmeric, chili) and stir for 30 seconds.
- Pour in crushed tomatoes, broth, and drained chickpeas. Stir well and bring to a gentle simmer.
- Simmer for 10–15 minutes, uncovered, until the sauce thickens and the chickpeas soak up flavor.
- Stir in coconut milk (if using) and spinach. Cook for 2–3 minutes until greens wilt and the sauce is creamy.
- Finish with lemon juice, salt, and pepper to taste. Add chopped cilantro before serving.
Notes
Use canned chickpeas for speed. For a lighter finish, omit coconut milk. This recipe is naturally gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 11g
- Protein: 15g
- Cholesterol: 0mg