20-Minute Creamy Chickpea Curry
Friends, the virtues of this chickpea curry are many.
The combination of chickpeas, tomatoes, onions, and a healthy blend of spices creates a complex, satisfying curry with a little kick. Plus, this curry is packed with fiber and protein, and it can be made from start to finish in about 20 minutes flat.
So creamy, flavorful, and nutritious.
Let’s talk about the serving possibilities for this glorious dish! My first recommendation is to go a more traditional route and ladle it over rice with plenty of freshly chopped cilantro and lime wedges. I strongly suggest getting some Greek yogurt (or coconut yogurt) involved for a creamy tang, and maybe outsource a big stack of naan bread. If you’re comfortable going off the beaten path, you can get creative with your curried chickpeas. Serve it over quinoa or top it with a fried egg. Want to keep things light? Spoon your curry over spinach or kale that’s been sautéed in a little coconut oil, and call it a day.
As always, you do you.
20-Minute Creamy Chickpea Curry
1 tbsp. coconut oil (or olive oil)
1 small onion, diced
3 garlic cloves, minced
1 tbsp. fresh ginger, finely chopped
2 tomatoes, finely chopped
2 tbsp. tomato paste
1 tbsp. curry powder
1/2 tsp. garam masala
1/2 tsp. ground cumin
1/4 tsp. turmeric
1/2 tsp. salt
Pinch of red chili flakes (or more if you like it spicy)
1 15-ounce can full fat coconut milk
2 15-ounce can chickpeas, rinsed and drained
1/2 cup fresh cilantro, minced
To Garnish:
Crushed red chili flakes, lime wedge, Greek yogurt
Heat coconut oil in a large frying pan on medium heat. Finely chop the onion and add to the pan. Cook for a few minutes before adding minced garlic and grated ginger. Cook for a minute until fragrant and the onion is soft. Add the chopped tomatoes and saute until the tomatoes have broken down. Help by squishing them with the back of a spoon when soft. Add the tomato puree, all the spices, and salt. Stir and cook for a minute until fragrant and it resembles a paste.
Next add the coconut milk and chickpeas. You may need to add water (2 tbsp. at a time) if you prefer a thinner consistency. Stir and bring to a gentle boil. Reduce heat to low, cover and leave to simmer for 15-20 minutes, stirring occasionally. Add the cilantro and stir to combine. Serve with a sprinkle of crushed red pepper flakes, a squeeze of lime and a dollop of Greek yogurt (if desired). Enjoy!
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