Easy Chickpea Curry Recipe
This quick and easy chickpea curry is a simple one pot meal with spices and coconut milk, the perfect weeknight dinner, done in about 20 minutes.
Servings: 6
Calories: 415kcal
Ingredients
- 1 tablespoon vegetable oil or use coconut oil
- 1 medium bell pepper chopped (use jalapeno or serrano for extra heat)
- 1 medium onion chopped
- ½ cup chopped green onions
- 4 cloves garlic chopped
- 1 tablespoon fresh grated ginger
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 tablespoon paprika (or use crushed red pepper)
- 14 ounces coconut milk
- 30 ounces chickpeas (2 cans) drained
- Salt and pepper to taste
- FOR SERVING: Cooked rice (optional), fresh chopped cilantro or parsley, lime wedges, spicy chili flakes, roti or naan on the side.
Instructions
- Heat a large pan or wok to medium heat and add 1 teaspoon oil.
- Add your peppers and onion. Cook them down about 5 minutes, until the peppers and onions have softened.
- Next, add in the garlic, ginger and the green onions. Cook another minute, stirring, until the garlic is fragrant.
- Add in the curry powder, garam masala, paprika, and salt and pepper to taste. Give it a stir.
- Add your coconut milk and stir. Bring to a quick boil and reduce the heat. Simmer for 10 minutes or more to let the flavors develop. The curry sauce will thicken up a bit.
- Stir in the chickpeas and warm them through for 5 minutes.
- Serve the easy chickpea curry in bowls with a squeeze of lime juice, then garnish and serve.
Video
Notes
Heat Factor: Mild-Medium. You’ll get a decent spiciness from this mixture, though the coconut milk tempers it quite a bit. Add in extra serrano peppers or hotter peppers to up the heat factor.
This recipe is vegetarian/vegan.
Nutrition
Calories: 415kcal | Carbohydrates: 47g | Protein: 15g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 24mg | Potassium: 720mg | Fiber: 13g | Sugar: 9g | Vitamin A: 1337IU | Vitamin C: 32mg | Calcium: 109mg | Iron: 7mg