30 mintime
Easydifficulty
4Servings
—Rating
Quick & Easy Chickpea Curry
70% authentic · Fusion
A simplified version of chickpea curry, perfect for weeknights. It uses readily available spices and fewer steps while still delivering a delicious, satisfying meal.
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Ingredients
- Chickpeas (canned, drained and rinsed)2 cans (15 oz each)
- Coconut milk (full-fat)1 can (13.5 oz)
- Diced tomatoes (canned)1 can (14.5 oz)
- Onion, chopped1 medium
- Garlic, minced2 cloves
- Curry powder2 tbsp
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
- Fresh parsley, chopped (for garnish)2 tbsp
Steps
- 1
Heat vegetable oil in a large skillet or pot over medium heat.
- 2
Add chopped onion and cook until softened, about 5 minutes.
- 3
Add minced garlic and curry powder. Cook for 1 minute until fragrant.
- 4
Stir in the diced tomatoes (undrained) and coconut milk. Bring to a simmer.
- 5
Add the drained and rinsed chickpeas. Season with salt and black pepper.
- 6
Simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and flavors have combined.
- 7
Garnish with fresh parsley before serving.
