Chickpea Curry
This Chickpea Curry is a hearty, creamy, and flavorful plant-based meal made with pantry staples. It comes together in just 30 minutes and is packed with protein and spices. Perfect served over rice or with warm naan bread. Add spinach or tomato paste for extra richness and depth.
Equipment
- 1 Saucepan
- 1 Wooden spoon
- 1 Knife
Ingredients
- 1 tbsp Olive oil
- 1 Onion
- 2 cloves Garlic
- 1–2 tbsp Curry powder
- 2 cans Chickpeas
- 1 can Coconut milk
- Salt & pepper
- cup Fresh spinach
- 1 tbsp Tomato paste
Instructions
- Heat olive oil in a saucepan over medium heat.
- Add chopped onion and sauté for 4–5 minutes, until soft.
- Stir in minced garlic and curry powder, cooking for 1–2 minutes until fragrant.
- Add chickpeas, coconut milk, and optional tomato paste. Stir to combine.
- Simmer uncovered for 10–15 minutes, stirring occasionally.
- Stir in spinach (if using) and cook for 2 more minutes, until wilted.
- Season with salt and pepper to taste. Serve hot over rice or with naan.
Notes
- Substitution Tip: Add spinach or tomato paste for a richer, deeper flavor.
- Store leftovers in the fridge for up to 4 days—great for meal prep!
- For added heat, toss in chili flakes or a dash of cayenne.