Quick Chickpea Curry
This flavorful chickpea curry tastes like it's been simmering all day but comes together in just 20 minutes! Serve over rice with cilantro and lime wedges.
Servings 4 servings
Ingredients
- 2 cans of 14-oz chickpeas, drained and rinsed
- 1 small onion, finely diced
- 1 1/2 tbsp extra virgin olive oil
- 1 tbsp curry powder
- 1/2 tsp garam masala
- 1/2 tsp ground ginger
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 1 14-oz can coconut milk
- juice from half a lime
- chopped fresh cilantro (optional)
Instructions
PREP INSTRUCTIONS
- Drain the chickpeas and set aside.
- Chop your onion and set aside.
- Chop cilantro and set aside (optional).
COOKING INSTRUCTIONS
- Heat the olive oil in a large skillet over medium heat. Add in the chopped onion, stir to coat, and let cook 5-6 minutes, until onions have slightly softened and turned golden.
- Add the curry powder, garam masala, ginger, salt, and pepper to the skillet and stir to combine. Let cook 1-2 minutes, or until fragrant.
- Stir the chickpeas into the skillet, then add the coconut milk. Stir to combine. Bring chickpea curry to a boil, then let simmer 3-5 minutes.
- Turn off the heat. Squeeze the juice of half a lime into the skillet and stir into the chickpea curry. Garnish with chopped cilantro, if desired.
- Serve chickpea curry while still hot. Best served with rice and/or naan bread.