Description
A flavorful and hearty vegetarian chickpea curry perfect for a meatless Monday meal.
Ingredients
Scale
- 2 cans chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can coconut milk
- 1 can diced tomatoes
- 2 tablespoons curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and grated ginger, cooking for another minute.
- Add curry powder and cumin, stirring to combine.
- Pour in the diced tomatoes and coconut milk, bringing the mixture to a simmer.
- Add the chickpeas and season with salt and pepper.
- Let the curry simmer for 20 minutes, stirring occasionally.
- Serve hot, garnished with fresh cilantro.
Notes
- Serve with rice or naan for a complete meal.
- Adjust the spice level by adding chili powder if desired.
- This dish can be made ahead and reheated for leftovers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg