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Easy Indian Chickpea Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 67 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan

Description

This easy Indian Chickpea Curry is a flavorful, creamy, and comforting dish perfect for a quick weeknight dinner. Made with aromatic spices, coconut milk, and tender chickpeas, this curry is vegan-friendly and pairs wonderfully with steamed rice or warm naan bread. The recipe is simple to prepare on the stovetop and packed with bold, traditional Indian flavors.

Ingredients

Oil and Aromatics

  • 2 tablespoons coconut oil or olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, grated

Spices

  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric powder
  • ½ teaspoon paprika (optional, for a smoky kick)

Main Ingredients

  • 1 can (14 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 2 cans (15 oz each) chickpeas, drained and rinsed

Seasoning and Garnish

  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon red chili flakes (optional, for heat)
  • Fresh cilantro, chopped (for garnish)
  • Lemon wedges (for serving)
  • Steamed rice or warm naan bread (for serving)

Instructions

  1. Prepare the aromatics: Heat a large skillet or saucepan over medium heat. Add the coconut oil and allow it to melt and coat the pan. Add the finely chopped onion and sauté until golden and soft, about 5 minutes, stirring frequently to prevent burning. Then add the minced garlic and grated ginger, cooking for another minute until fragrant.
  2. Toast the spices: Sprinkle in the curry powder, ground cumin, ground coriander, turmeric powder, and optional paprika. Stir the spices into the onion mixture and cook for 1-2 minutes to toast them and bring out their flavors.
  3. Build the curry base: Pour in the diced tomatoes and stir well to combine. Let the tomatoes simmer for 3-4 minutes so they soften and meld with the spices. Then add the coconut milk and stir to create a creamy and rich curry base.
  4. Add chickpeas and simmer: Bring the curry base to a gentle simmer and add the drained chickpeas. Stir thoroughly to coat them in the sauce. Reduce heat to low, cover the skillet, and simmer for 10 minutes to allow the chickpeas to absorb the flavors.
  5. Season and adjust: Taste the curry and add salt, black pepper, and optional red chili flakes to suit your preference. Stir well to incorporate seasoning evenly.
  6. Serve and garnish: Optionally garnish the curry with freshly chopped cilantro and a squeeze of lemon juice. Serve hot with steamed rice or warm naan bread for a complete meal.

Notes

  • You can substitute chickpeas with other beans like kidney beans or black-eyed peas if desired.
  • Adjust the chili flakes and paprika to control the heat level according to your taste.
  • For a thicker curry, simmer uncovered for an additional 5-10 minutes.
  • This recipe is vegan and gluten free, making it accessible for many dietary preferences.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

Find it online: https://slsrecipes.com/easy-indian-chickpea-curry-recipe/