Quick and Easy Chickpea Curry Recipe
About this recipe
This Quick and Easy Chickpea Curry is a flavorful, creamy dish that's perfect for a weeknight dinner or a cozy weekend meal. With just a handful of basic ingredients and a cooking time of about 30 minutes, it's a simple yet satisfying recipe that can cater to both vegan and gluten-free diets.
The combination of spices like cumin, garam masala, and curry powder gives this curry its rich flavor, while the coconut milk adds a creamy texture that ties everything together. Plus, it's a great alternative for those who prefer not to eat meat.
Ingredient notes
- You can use either olive oil or vegetable oil for cooking.
- The recipe calls for 4 cloves of garlic, which can be adjusted based on your taste preference.
- For a bit of heat, consider adding a pinch of chili powder or fresh chili, though this isn't specified in the recipe.
Tips from The Cooking Foodie’s video
- Sauté the onion until it's translucent before adding the garlic and ginger to build a solid flavor base.
- Make sure to simmer the chickpeas and coconut milk long enough to allow the flavors to meld and the sauce to thicken slightly.
- Stir in the fresh coriander and lime or lemon juice at the end to keep their flavors vibrant.
Good to know
- How many servings does this recipe make?
- This recipe serves 4-6 people.
- How long does it take to make this chickpea curry?
- The total time to make this chickpea curry is about 30 minutes.
- What can I serve with this chickpea curry?
- You can serve this curry with rice or naan bread.
- What spices are used in this recipe?
- The recipe includes cumin, curry powder, garam masala, black pepper, and salt.
No life story here — the video and the recipe are the whole point. All credit to The Cooking Foodie: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a large pan, heat 2 tablespoons of olive oil. Add chopped onion and sauté for 5 minutes.
- 2
Add minced garlic and grated ginger, and cook for 2-3 minutes.
- 3
Add cumin, turmeric, garam masala, salt, and black pepper. Cook for 1 minute.
- 4
Add chopped tomatoes and cook, stirring occasionally, until soft, about 5-10 minutes.
- 5
Add chickpeas and coconut milk. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for 5-10 minutes until slightly thickened. Check seasoning and add more salt if needed.
- 6
Turn the heat off and stir in chopped coriander and lime or lemon juice.
- 7
Serve with rice or naan bread.
Credit where it’s due: this recipe was transcribed from The Cooking Foodie’s original video on YouTube. Follow them there — it’s their dish.
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