Chickpea Curry

This Chickpea Curry is a creamy and comforting one-pot dish that’s full of veggies, spices and delicious Indian-inspired flavors. The perfect cozy dish for busy fall or winter weeknights.

Ingredient you need:

• Oil – Avocado oil, olive oil or coconut oil
• Onion – Finely chopped
• Garlic cloves – Minced
• Fresh ginger – Grated or minced
• Tomatoes – Roughly chopped.
• Tomato paste
• Ground cumin
• Garam masala
• Ground coriander
• Ground turmeric
• Chili powder
• Salt
• Coconut sugar – Or granulated sweetener of choice. Can use erythritol or monk fruit for lower sugar / lower carb.
• Chickpeas – You can use canned chickpeas that have been rinsed and drained or cooked dried chickpeas / garbanzo beans.
• Coconut milk – Canned full-fat works best.
• Fresh coriander / cilantro

How to make Chickpea Curry

1. Add oil to a dutch oven or heavy bottom pot on medium heat. Add the onion and sauté for a few minutes then add the garlic and ginger. Cook for another minute until fragrant.
2. Stir in the tomatoes and cook for a few minutes until they have broken down into a sauce. Add the tomato paste, all the spices, salt and sugar. Sauté for 30 seconds until fragrant.
3. Add the drained chickpeas and pour in the coconut milk. Bring to a gentle simmer and allow to cook on  lower heat for 15-20 minutes.
   
4. Taste and adjust seasonings as needed.
5. Transfer to a bowl and serve with your favorite naan or bread of choice.

More delicious curry recipes you will love:

Vegetable Curry

Thai Red Curry

5 from 1 vote

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Chickpea Curry

This Chickpea Curry is a creamy and comforting one-pot dish that's full of veggies, spices and delicious Indian-inspired flavors. The perfect cozy dish for busy fall or winter weeknights.

Course: Dinner, Lunch

Cuisine: Indian

Keyword: chickpea curry, vegan curry

Servings: 4 servings

Author: Kelly

Ingredients

• 1 onion finely chopped
• 4 garlic cloves minced
• 1- Inch fresh ginger minced or grated
• 4 large tomatoes chopped
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp garam masala
• ½ tsp ground coriander
• ½ tsp ground turmeric
• ¼ tsp chili powder
• ½ tsp salt
• ½ tsp coconut sugar , or preferred granulated sweetener of choice. Can use erythritol or monk fruit for lower sugar / lower carb.
• 2 14-15 oz canned chickpeas / garbanzo beans , rinsed and drained. Can also use 2 1/2 cups cooked and drained dried chickpeas / garbanzo beans.
• 1 13-oz full-fat canned coconut milk
• Fresh cilantro / coriander

Instructions

1. Add oil to a dutch oven or heavy bottom pot on medium heat. Add the onion and sauté for a few minutes then add the garlic and ginger. Cook for another minute until fragrant.
2. Stir in the tomatoes and cook for a few minutes until they have broken down into a sauce. Add the tomato paste, all the spices, salt and sugar. Sauté for 30 seconds until fragrant.
3. Add the drained chickpeas and pour in the coconut milk. Bring to a gentle simmer and allow to cook on  lower heat for 15-20 minutes.
4. Taste and adjust seasonings as needed.
5. Transfer to a bowl and serve with your favorite naan or bread of choice.