Quick curries are my favorite kind of weeknight dinner because they’re incredibly flavorful, require very little effort, and the leftovers are even better the next day.
This warm and saucy dish is great over rice, or served with naan for dipping. You’ll definitely want some sort of starchy goodness to soak up all of that sauce!
You can also experiment with topping your chickpeas with fresh cilantro, tangy red onion and a squeeze of lime.
When you’re craving a flavorful, feel-good, quick vegetarian dinner, it doesn’t get much easier than this!
Easy Coconut Curry Chickpeas
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 large medium yellow onion diced
- 4 garlic cloves minced
- 1 tablespoon grated peeled fresh ginger
- 2 (15.5-ounce) cans chickpeas drained and rinsed
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup vegetable broth
- 2 tablespoons curry powder (or more to taste)
- 1½ teaspoons garam masala
- 1 teaspoon ground cumin
- kosher salt to taste
- 1 bunch cilantro roughly chopped and more for garnish
- 1 lime juiced (about 2 tablespoons)
For serving
- cooked rice, naan or crusty bread
- lime slices
- thinly sliced red onion
In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 4 to 5 minutes, until softened. Add the garlic and ginger and stir together for another minute, until fragrant.
Add the chickpeas, coconut milk, broth, curry powder, garam masala, cumin, and salt. Stir everything together, bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes, so that the flavors can meld.
Turn off the heat and stir in the cilantro and lime juice. Serve the curry over rice or with naan, and garnish with more cilantro and lime wedges.
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