Chickpea Curry

Indulge in the rich, comforting flavors of this Chickpea Curry, a hearty and wholesome dish that’s perfect for weeknight dinners or meal prep. Packed with tender chickpeas simmered in a fragrant blend of curry powder, turmeric, and ground cumin, this recipe is elevated with the creamy richness of coconut milk and a bright splash of fresh lemon juice. Freshly chopped cilantro adds a vibrant finishing touch to each spoonful. Ready in just 45 minutes, this plant-based curry is not only easy to make but also packed with protein and bold, aromatic spices. Serve it hot over fluffy basmati rice or with warm naan for an irresistible, satisfying meal that’s both vegan and gluten-free.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups canned chickpeas
• 1 medium onion
• 4 garlic cloves
• 1 inch piece ginger
• 2 medium tomatoes
• 1 cup coconut milk
• 2 tablespoons vegetable oil
• 2 teaspoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon coriander powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro
• 1 tablespoon lemon juice

Directions

Step 1

Start by finely chopping the onion and set it aside. Mince the garlic cloves and grate the ginger.

Step 2

Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Step 3

Add the minced garlic and grated ginger to the onions, stirring constantly for about 1 minute until fragrant.

Step 4

Chop the tomatoes and add them to the saucepan. Cook until the tomatoes are soft and the oil begins to separate from the mixture, approximately 5-7 minutes.

Step 5

Stir in the curry powder, turmeric powder, ground cumin, and coriander powder. Cook for an additional minute to allow the spices to release their aromas.

Step 6

Drain and rinse the canned chickpeas before adding them to the saucepan. Stir well to coat the chickpeas in the spice and tomato mixture.

Step 7

Pour the coconut milk into the saucepan and stir to combine. Bring the mixture to a gentle simmer.

Step 8

Season with salt and black pepper, then reduce the heat to low and let the curry simmer uncovered for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.

Step 9

Chop the fresh cilantro leaves and stir them into the curry just before removing from the heat.

Step 10

Finish the dish by adding lemon juice for a hint of acidity, and stir well.

Step 11

Serve the chickpea curry hot, garnished with additional cilantro if desired, alongside rice or naan.

Nutrition Facts

Serving size	(1206.7g)

Amount per serving	% Daily Value*
Calories	903.4

Total Fat 35.8g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg	0%
Sodium 5186.3mg	0%
Total Carbohydrate 128.2g	0%
Dietary Fiber 25.8g	0%
Total Sugars 43.1g
Protein 26.3g	0%

Vitamin D 0IU	0%
Calcium 301.4mg	0%
Iron 12.7mg	0%
Potassium 2106.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.3%

Protein: 11.2%

Carbs: 54.5%