Chickpea Curry
A warm and comforting homemade Chickpea Curry packed with protein and spices, perfect for any time of the year.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Ingredients
- 2 (15 oz) cans Canned Chickpeas, drained and rinsed
- 1 can (13.5 oz) Coconut Milk
- 1 can (14.5 oz) Diced Tomatoes
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 inch Ginger, minced or grated
- 2 tablespoons Curry Powder
- 2 tablespoons Olive Oil
- 2 cups Spinach or Kale, fresh or frozen
- Salt and Pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Sprinkle in the curry powder, stirring constantly for about 1 minute to toast the spices.
- Add the drained and rinsed chickpeas, mixing them well with the aromatics and spices.
- Pour in the coconut milk and diced tomatoes, stirring well to combine.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer for about 10-15 minutes.
- Stir in the spinach or kale, cooking until the greens are wilted (about 2-3 minutes).
- Enjoy your fragrant Chickpea Curry hot, served over rice, quinoa, or with naan.
Notes
This curry stores well, making it ideal for meal prepping. Allow flavors to meld by not rushing the simmer process.