Creamy Chickpea Curry
This comforting chickpea curry is packed with warm spices, creamy coconut milk, and nutritious greens. Perfect with basmati rice or flatbread for a hearty meal.
Equipment
- Large Pan
Ingredients
- 2 cups cooked chickpeas or 1 can, rinsed and drained
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp olive oil or coconut oil
- 1 tsp cumin seeds or ground cumin
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp smoked paprika or chili powder optional, for heat
- 1 can (14 oz) coconut milk
- 1 can (14 oz) crushed tomatoes
- 2 cups fresh spinach or kale optional, for extra greens
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked basmati rice or warm flatbread for serving
Instructions
- Heat oil in a large pan over medium heat. Add onion and cook until golden, about 5 minutes. Stir in garlic, ginger, and cumin seeds.
- Add turmeric, coriander, garam masala, and paprika. Stir until fragrant, about 1 minute.
- Stir in crushed tomatoes and let simmer for 5 minutes to deepen the flavor.
- Pour in the chickpeas and coconut milk. Simmer on medium for 15 minutes, stirring occasionally.
- Stir in spinach or kale until just wilted. Season with salt and pepper.
- Serve over basmati rice or with warm naan or pita bread. Garnish with fresh cilantro.
Notes
This chickpea curry is naturally vegan and gluten-free. Add more chili powder if you like it spicy, or swap spinach with any greens you have on hand.