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Chickpea Curry

A rich, fragrant chickpea curry made entirely from pantry staples. Better than takeout in 30 minutes.

vegetarian vegan gluten-free
🔥 Calories per serving: 420
🍽️ Serves: 4
⏱️ Prep: 10 min
🍳 Cook: 25 min
Ingredients
Canned Tomatoes 1 can, 14 oz
Cayenne Pepper ¼ tsp
Chickpeas 2 cans, 15 oz each
Chili Powder 1 tsp
Coconut Milk 1 can, 14 oz
Cumin 1.5 tsp
Garlic 4 cloves
Lemon ½, juiced
Olive Oil 2 tbsp
Onion 1 large
Paprika 1 tsp
Rice 1.5 cups dry
Salt 1.5 tsp
Instructions
  1. Dice onion finely. Mince garlic.
  2. Heat olive oil in a large pot or deep skillet over medium heat.
  3. Add onion and cook 7–8 minutes, stirring occasionally, until deeply golden — don't rush this step, the caramelization builds the base flavor.
  4. Add garlic and cook 1 minute.
  5. Add cumin, paprika, chili powder, and a pinch of cayenne. Stir constantly for 60 seconds until very fragrant.
  6. Add canned tomatoes, breaking them up. Simmer 5 minutes.
  7. Drain and rinse chickpeas. Add to pot along with coconut milk. Stir to combine.
  8. Simmer 15 minutes until sauce thickens and chickpeas absorb the flavors. Stir occasionally.
  9. Season with salt. Taste and adjust spices. Squeeze in lemon juice off the heat.
  10. Serve over rice with a spoonful of Greek yogurt on the side if desired.
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