Easy Chickpea Curry
Directions
- 1Heat oil in a pot over medium-low heat. Add sliced onion, garlic, and crushed red pepper flakes; cook until onions are softened and golden (about 15 minutes), adding water if needed.
- 2Increase heat to medium. Add curry powder and cumin; stir until toasted (about 1 minute). Add crushed tomatoes, scraping the bottom of the pan.
- 3Pour in coconut milk and add chickpeas. Reduce heat to low and simmer until sauce thickens and chickpeas soften (about 10 minutes). Season with salt and pepper.
- 4Garnish with cilantro and serve with lime wedges, rice, and/or naan bread
Ingredients
- 2 tablespoons vegetable oil or coconut oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 0.25 teaspoon crushed red pepper flakes
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 15 ounce can can crushed tomatoes
- 1 13.5 ounce can can coconut milk
- 2 15 ounce cans cans chickpeas, drained and rinsed
- 1 salt and pepper
- 1 Chopped fresh cilantro and lime wedges, for garnish (optional)
- 1 Naan bread and rice, to serve (optional)
Equipment
large, heavy bottomed pot or high-walled panwooden or rubber spoon
Tips
- cook onions until deep golden for best flavor
- use full-fat coconut milk for creamy consistency
- drain and rinse chickpeas to reduce sodium and improve digestibility
- add fresh red hot peppers or sriracha for extra spice
- toast ground spices for enhanced flavor
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