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Quick Chickpea Curry

Quick Chickpea Curry

Quick Chickpea Curry is a comforting dish that combines chickpeas and coconut milk with aromatic spices and comes together in just 25 minutes.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Homestyle Dinners
Cuisine: Indian
Keyword: 30-minute meal, chickpea recipe, easy curry, Quick Chickpea Curry, Quick dinner, Vegetarian Meal
Servings: 4 servings
Calories: 320kcal

Equipment

  • large pan

Ingredients

For the Curry

  • 2 cans chickpeas your star ingredient; they're packed with protein and fiber
  • 1 can coconut milk adds a creamy texture
  • 1 onion, chopped brings sweetness and depth when sautéed
  • 2 cloves garlic, minced enhances flavor
  • 1 tablespoon curry powder provides warm spice
  • 1 teaspoon cumin adds an earthy note
  • salt to taste
  • 2 tablespoons olive oil for sautéing

For Garnish

  • a handful fresh cilantro, chopped provides fresh flavor and color

Instructions

How to Make Quick Chickpea Curry

  • Begin by heating olive oil in a large pan over medium heat.
  • Add the diced onion and minced garlic to the pan, sautéing until soft and fragrant for about 3 to 4 minutes.
  • Stir in the curry powder and cumin, cooking for 1 minute to release the essential oils.
  • Add the canned chickpeas and coconut milk, stirring to coat the chickpeas.
  • Bring the mixture to a gentle simmer for about 10 minutes, stirring occasionally.
  • Season with salt to taste.
  • Garnish with fresh cilantro before serving.

Notes

Serve with rice or naan for a complete meal. Store in the fridge for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 320kcal | Carbohydrates: 40g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 600mg | Potassium: 700mg | Fiber: 10g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 3mg
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