Description
A flavorful and creamy Chickpea Curry made with aromatic spices, coconut milk, and tender chickpeas simmered to perfection. This comforting dish is served over fluffy white rice and garnished with fresh cilantro, making it a perfect vegetarian and vegan-friendly meal for any day of the week.
Ingredients
Scale
Chickpea Curry
- 2 15 oz cans chickpeas, drained and rinsed
- 2 Tablespoons olive oil
- 1 cup finely chopped onion
- 2 inch piece ginger, chopped
- 5 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1–2 Tablespoons curry powder
- 1/2 teaspoon red pepper flakes
- 1 15 oz can low sodium vegetable broth (or chicken broth)
- 1 15 oz can coconut milk
- Salt & Pepper to taste
To Serve
- 3 cups cooked white rice
- Chopped cilantro for garnish
Instructions
- Sauté Onions, Garlic, and Ginger: In a large skillet, heat olive oil over medium-high heat. Add the finely chopped onions and cook for about 5 minutes until they become soft and translucent. Then add the minced garlic and chopped ginger and continue cooking for another 2 to 3 minutes, allowing the flavors to meld.
- Add Spices: Stir in the ground turmeric, ground cumin, curry powder, and red pepper flakes. Cook for about one minute, mixing well so the spices combine with the oil and onions, releasing their fragrant aromas.
- Add Liquids and Chickpeas: Pour in the drained chickpeas, vegetable broth, and coconut milk into the skillet. Bring the mixture to a simmer, then cook for about 10 minutes, allowing the chickpeas to soften and the flavors to blend.
- Mash Chickpeas: Using a potato masher, large fork, or the back of a wooden spoon, gently crush about half of the chickpeas to thicken the sauce. Be careful not to mash them into a paste; just enough to enhance the texture.
- Simmer and Thicken Sauce: Continue cooking the chickpea curry for another 10 minutes until the sauce has thickened nicely and the chickpeas are tender.
- Serve: Remove the skillet from heat. Serve the chickpea curry hot over cooked white rice and garnish generously with chopped cilantro for a fresh finish.
Notes
- You can adjust the curry powder amount to suit your spice preference; start with 1 tablespoon and add more for extra heat.
- For a gluten-free option, ensure the broth used is gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- To add protein, consider mixing in cooked tofu or paneer before serving.
- If you prefer a thicker curry, reduce the broth quantity or simmer longer to evaporate excess liquid.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: chickpea curry, vegetarian curry, vegan chickpea recipe, coconut milk curry, easy Indian curry, healthy chickpea dish
