Low Sodium Chickpeas Curry

Indulge in the comforting flavors of this Low Sodium Chickpeas Curry, a heart-healthy twist on a classic dish. Packed with tender chickpeas simmered in a velvety blend of low-sodium vegetable broth and creamy coconut milk, this curry is seasoned with aromatic spices like cumin, turmeric, and coriander for a rich, earthy taste. The addition of fresh cilantro and a splash of lemon juice brightens up every spoonful, making it irresistibly vibrant. Ready in just 45 minutes, this easy-to-make vegan recipe is perfect for weeknight dinners and pairs beautifully with steamed rice or whole-grain flatbreads. Dive into the goodness of bold flavors while keeping your sodium intake in check!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups (rinsed and drained) canned chickpeas
• 2 tablespoons olive oil
• 1 large (finely chopped) onion
• 1 tablespoon (minced) ginger
• 2 cloves (minced) garlic
• 2 tablespoons tomato paste
• 2 cups low-sodium vegetable broth
• 1 cup coconut milk
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 bay leaf
• 0.5 teaspoon ground black pepper
• 0.25 cup (chopped) fresh cilantro
• 1 tablespoon lemon juice

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced ginger and garlic, and cook for another minute until fragrant.

Step 4

Add the tomato paste and mix well with the onion, ginger, and garlic. Cook for 2-3 minutes to remove the raw tomato taste.

Step 5

Pour in the low-sodium vegetable broth and coconut milk, stirring well to combine.

Step 6

Add the coriander powder, cumin powder, turmeric powder, red chili powder, bay leaf, and ground black pepper. Stir to combine.

Step 7

Gently add the rinsed and drained chickpeas to the pot and bring the mixture to a simmer.

Step 8

Reduce the heat to low, cover the pot, and let the curry simmer for 20 minutes, stirring occasionally.

Step 9

Once the chickpeas are tender and the flavors have melded together, remove the bay leaf and discard.

Step 10

Stir in the lemon juice and adjust seasoning as desired.

Step 11

Garnish with fresh chopped cilantro before serving.

Step 12

Serve hot with steamed rice or whole grain flatbreads.

Nutrition Facts

Serving size	(1501.7g)

Amount per serving	% Daily Value*
Calories	951.6

Total Fat 37.3g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1756.9mg	0%
Total Carbohydrate 133.2g	0%
Dietary Fiber 25.1g	0%
Total Sugars 45.1g
Protein 26.0g	0%

Vitamin D 0IU	0%
Calcium 314.6mg	0%
Iron 10.8mg	0%
Potassium 2344.6mg	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: 34.5%

Protein: 10.7%

Carbs: 54.8%