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Quick Chickpea Curry

This chickpea curry combines tender canned chickpeas simmered in a rich tomato-based sauce seasoned with warm spices. The dish is cooked until the sauce thickens and coats the chickpeas, resulting in a comforting, velvety texture with a fragrant aroma. It comes together quickly and is perfect for a cozy, satisfying meal in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 280
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon grated ginger
  • 1 teaspoon cumin ground
  • 1/2 teaspoon turmeric ground
  • 14 oz crushed tomatoes or fresh chopped tomatoes
  • 2 cans chickpeas 15 oz each, drained and rinsed
  • 1/2 cup coconut milk full-fat preferred
  • 1 tablespoon fresh lemon juice
  • to taste Salt and pepper

Equipment

  • Large skillet or heavy-bottomed pot
  • Wooden spoon
  • Measuring spoons
  • Knife

Method
 

  1. Heat the oil in a large skillet over medium heat until shimmering, then add the diced onion. Sauté, stirring frequently, until the onion is golden and fragrant, about 8 minutes.
  2. Add the minced garlic and grated ginger to the skillet. Cook, stirring constantly, for about 1-2 minutes until the mixture becomes aromatic and slightly golden.
  3. Stir in the ground cumin and turmeric, cooking for about 30 seconds until the spices are toasted and release a warm aroma.
  4. Pour in the crushed tomatoes, stirring well to combine. Let this simmer for 5 minutes, allowing the sauce to deepen in color and aroma.
  5. Add the drained chickpeas to the skillet. Stir to coat them evenly in the tomato-spice mixture, then let everything cook together for about 10 minutes, stirring occasionally, until the sauce thickens and becomes velvety.
  6. Pour in the coconut milk, stirring to incorporate. Reduce the heat to low and simmer for another 5-8 minutes until the sauce is rich, thick, and coats the chickpeas evenly.
  7. Turn off the heat and squeeze in the fresh lemon juice. Stir well—this brightens the flavors and balances the spices.
  8. Adjust seasoning with salt and pepper to taste. Let the curry sit for a few minutes to allow flavors to meld.
  9. Serve the hot chickpea curry over rice or with warm bread, garnished with fresh herbs if desired. Enjoy the comforting, velvety spices in every spoonful.