Chickpea Curry Recipe That’s Creamy, Comforting & Easy
This chickpea curry is cozy, creamy, and bursting with flavor using pantry staples like canned chickpeas, coconut milk, and warm spices.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 1 tbsp curry powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt or to taste
- 1 can 15 oz crushed tomatoes
- 1 can 15 oz coconut milk
- 2 cans 15 oz each chickpeas, drained and rinsed
- 1 tbsp lemon juice
- Fresh cilantro for garnish optional
Instructions
- `Heat oil in a large pot over medium heat. Add diced onion and sauté until translucent.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Sprinkle in curry powder, cumin, paprika, and salt. Stir well and cook for 30 seconds.
- Pour in crushed tomatoes and deglaze the pan, scraping up browned bits.
- Add coconut milk and stir until smooth. Bring to a simmer.
- Add chickpeas and simmer for 10–15 minutes, uncovered, to thicken.
- Stir in lemon juice. Taste and adjust salt.
- Serve hot, garnished with cilantro if desired.
Notes
Use full-fat coconut milk for extra creaminess.
For added protein, stir in a handful of baby spinach or tofu.
Pairs beautifully with basmati rice or flatbread.