Description
Chickpea curry is a delicious, creamy dish bursting with spices and nutrients, perfect for a quick weeknight dinner that everyone will love.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 inch fresh ginger, grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 cup low-sodium vegetable broth
- 2 cups fresh spinach or kale
- Juice of 1 lime
- Salt & pepper to taste
Instructions
- Heat a tablespoon of oil in a large pot over medium heat. Sauté the chopped onion until translucent (about 5 minutes).
- Add minced garlic and grated ginger; sauté until fragrant (1-2 minutes).
- Stir in cumin, coriander, and turmeric; cook for about 30 seconds.
- Add chickpeas, coconut milk, and vegetable broth; stir to combine.
- Bring the mixture to a gentle simmer. Cover partially and cook for 15-20 minutes.
- Fold in spinach or kale until wilted (about 2-3 minutes), then add lime juice and season with salt and pepper.
- Serve warm over rice or with naan to soak up the delicious sauce!
Notes
- For added spice, include chili powder or fresh chili peppers during cooking.
- Swap chickpeas for lentils if desired for a different texture.
- This dish is ideal for meal prep as it tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg