Description
A hearty and flavorful vegan chickpea curry that’s easy to make and packed with protein.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tbsp olive oil
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp chili powder (optional)
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pan over medium heat.
- Add diced onion and sauté until translucent (about 5 minutes).
- Stir in garlic and ginger, cook for 1 minute.
- Add curry powder, turmeric, cumin, coriander, and chili powder. Mix well.
- Pour in diced tomatoes and simmer for 5 minutes.
- Add chickpeas and coconut milk, stir to combine.
- Simmer for 15-20 minutes, stirring occasionally.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- For extra heat, add more chili powder or fresh chili.
- Serve with rice or naan bread.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired