Chickpea Curry
A quick and easy chickpea curry made with coconut milk, tomatoes, and spices, ready in 5 minutes.
10m4Servings
Nutrition
747kcal
25gProtein
79gCarbs
41gFat
Ingredients
Red Onion
0.5 piece
Olive Oil
2 tbsp
Garlic
1 clove
Ginger
0.5 thumb-sized piece
Red Chili
leave the seeds in for more spice
0.5 piece
Curry Powder
1 tbsp
Cumin Powder
1 tsp
Ground Coriander
1 tsp
Ground Paprika
1 tsp
Chopped Tomatoes
400 g
Coconut Milk
400 g
Chickpeas
drained and rinsed
400 g
Salt
To taste
1 tsp
Ground Black Pepper
½ tsp
Fresh Coriander
1 small bunch
Lime Zest
0.5 piece
Lime Juice
0.5 piece
Avocado
for serving
1 piece
Instructions
1Sauté Aromatics
3m
3mHeat oil
Heat the olive oil in a pan over medium heat.
Add onion and garlic
Thinly slice the red onion and garlic. Add them to the hot oil.
Add ginger and chili
Grate the ginger directly into the pan. Thinly slice the red chili and add it to the pan.
2Add Spices and Liquids
5m
5mCook spices
Add the curry powder, cumin powder, ground coriander, and ground paprika to the pan. Cook for 30 seconds, stirring constantly.
Add tomatoes, coconut milk, and chickpeas
Pour in the chopped tomatoes, coconut milk, and drained chickpeas. Stir to combine.
Season
Add salt and ground black pepper. Stir in the chopped fresh coriander and lime zest.
3Finish and Serve
2m
2mAdd lime juice
Stir in the lime juice. Taste and adjust seasoning if necessary.
Serve
Serve the chickpea curry hot, topped with sliced avocado. It pairs well with grains of your choice.
Tips
For a spicier curry, leave the seeds in the red chili.
Adjust salt and lime juice to your personal taste.
This curry is best served immediately but can be stored in the refrigerator for up to 2 days.