Chickpea Curry

A creamy, spiced chana masala-style chickpea curry simmered in a tomato-coconut sauce with ginger, garlic, and warming spices. Comforting, quick enough for a weeknight, and even better the next day.

By YumYum Editorial · Vegan & Vegetarian

Prep: 10 min · Cook: 30 min · Total: 40 min · Serves 4

Ingredients

• 2 tbsp coconut oil or vegetable oil
• 1 yellow onion, finely diced
• 3 cloves garlic, minced
• to taste 1-inch piece fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp garam masala
• 1/4 tsp cayenne pepper (optional)
• 1 (14 oz) can diced tomatoes
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 (14 oz) can coconut milk
• 1 cup vegetable broth
• to taste Salt, to taste
• to taste Fresh cilantro and lime wedges, to serve
• to taste Cooked basmati rice, to serve

Instructions

1. Heat the coconut oil in a large pot or Dutch oven over medium heat and sauté the onion for 5-6 minutes until softened and golden at the edges.
2. Add the garlic and ginger and cook for 1 minute until fragrant.
3. Stir in the curry powder, cumin, turmeric, garam masala, and cayenne, and toast the spices for 30-60 seconds until aromatic.
4. Add the diced tomatoes and cook for 5 minutes, mashing them slightly, until the mixture thickens.
5. Stir in the chickpeas, coconut milk, and vegetable broth, and bring to a gentle simmer.
6. Simmer uncovered for 15-18 minutes, stirring occasionally, until the sauce has thickened and the chickpeas have absorbed the flavors.
7. Season with salt to taste and mash a few chickpeas against the side of the pot for extra creaminess.
8. Serve hot over basmati rice, garnished with fresh cilantro and a squeeze of lime.