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
Servings
3
Difficulty
easy
vegandinnerone-pot
Ingredients
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.