Quick Chickpea Curry (Inspired)
Creamy spiced chickpeas simmered in tomato and coconut milk—fast, pantry-friendly curry-inspired dish for rice or flatbread.
- Prep
- 8 min
- Cook
- 18 min
- Total Time
- 26 min
- Servings
- 3
- Difficulty
- easy
- vegan
- dinner
- one-pot
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Ingredients
Servings:
3
- 1tbspolive oil
- 1/2mediumyellow onion, diced
- 2clovegarlic, minced
- 1tspginger, minced
- 1.5tspcurry powder
- 1/2tspground cumin
- 1canchickpeas, rinsed
- 1/2candiced tomatoes, drained
- 3/4cupcoconut milk
- 1/2tspsalt
- 1tsplime juice(optional)
Nutrition
Calories
330
110 per serving
Protein
11g
22% DV
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Sauté onion in oil 4 minutes until soft; add garlic, ginger 1 minute.
- 2
Stir in curry powder, cumin; toast 30 seconds.
- 3
Add chickpeas, tomatoes, coconut milk, salt; simmer 10–12 minutes gently thickened.
- 4
Finish with lime juice; adjust seasoning and serve.