Easy Chickpea Curry Recipe
This easy chickpea curry recipe is like a culinary hug—spicy, creamy, and brimming with bold flavors.
Equipment
- Large skillet or saucepan
- Wooden spoon for stirring
- Sharp knife
Ingredients
- 2 tablespoons coconut oil or olive oil
- 1 medium yellow onion finely chopped
- 3 garlic cloves minced
- 1-inch piece of fresh ginger grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper optional, for heat
- 1 can 14.5 ounces diced tomatoes
- 1 can 15 ounces chickpeas, drained and rinsed
- 1 can 13.5 ounces full-fat coconut milk
- 1 teaspoon salt adjust to taste
- Fresh cilantro and lime wedges for garnish
Instructions
Step 1: Sauté the Aromatics
- In a large skillet or saucepan, heat the coconut oil over medium heat. Add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until softened and golden. Toss in the minced garlic and grated ginger, and cook for another minute until fragrant.
Step 2: Toast the Spices
- Sprinkle in the curry powder, cumin, turmeric, and cayenne pepper (if using). Stir well and let the spices toast in the oil for 1–2 minutes. You’ll know they’re ready when your kitchen smells absolutely amazing.
Step 3: Add the Tomatoes
- Pour in the diced tomatoes and stir to combine. Let the mixture simmer for about 5 minutes, allowing the tomatoes to break down slightly and meld with the spices.
Step 4: Simmer with Chickpeas and Coconut Milk
- Add the drained chickpeas and pour in the coconut milk. Stir everything together, season with salt, and bring the curry to a gentle simmer. Let it cook for 10–15 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
Step 5: Serve and Garnish
- Ladle the curry over steamed rice or quinoa, or serve it with warm naan bread. Garnish with fresh cilantro and a squeeze of lime juice, and dig in!