Chickpea Curry

Creamy Indian curry with canned chickpeas. Filling, healthy and super easy on your wallet. This vegan-friendly dish proves that plant-based eating can be incredibly satisfying.

The Power of Chickpeas

Chickpeas are a nutritional powerhouse - high in protein, fiber, and essential minerals. They keep you full for hours and provide steady energy throughout the day. Plus, canned chickpeas make this recipe incredibly quick to prepare.

Ingredients

• 2 cans (800g) chickpeas, drained and rinsed
• 1 can (400ml) coconut milk
• 1 can (400g) diced tomatoes
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp garam masala
• 1 tsp turmeric
• 1/2 tsp cayenne pepper (optional)
• 2 tbsp vegetable oil
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Preparation Steps

1. Heat vegetable oil in a large pot over medium heat.
2. Add the diced onion and cook for 5 minutes until softened and translucent.
3. Add the garlic and ginger. Cook for 1 minute until fragrant.
4. Add curry powder, garam masala, turmeric, and cayenne. Stir for 30 seconds to toast the spices.
5. Pour in the diced tomatoes and stir well, scraping up any bits from the bottom.
6. Add the chickpeas and coconut milk. Stir to combine.
7. Bring to a simmer and cook for 15 minutes, stirring occasionally.
8. If the curry is too thick, add a splash of water. If too thin, simmer longer.
9. Season with salt to taste.
10. Divide into 5 containers over cooked rice. Garnish with fresh cilantro.

Building Flavor Layers

Great curry is all about layering spices. Toasting your spices in oil before adding liquid releases their essential oils and creates a depth of flavor that makes this simple dish taste like it came from a restaurant.

Meal Prep Perfect

• Curry tastes even better the next day
• Freezes beautifully for up to 3 months
• Serve over rice, with naan, or on its own
• Add spinach for extra nutrients