Comfort food doesn’t get easier or more fulfilling than this easy chickpea curry. Combining nutrient-rich chickpeas with creamy coconut milk and a variety of aromatic spices, this dish is not only delicious but also quick to prepare. Perfect for busy weeknights or meal prep, this vegan chickpea recipe is a staple in many households, offering a wealth of flavor without the fuss. The beauty of this easy chickpea curry lies in its versatility and simplicity, making it an excellent choice for anyone looking to enjoy a wholesome, satisfying meal with minimal effort.
Ingredients
Scale:
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon chili powder (adjust to taste)
Salt, to taste (start with ½ teaspoon)
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 cup vegetable broth
1 tablespoon oil (coconut or olive)
1 medium onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, grated
2 cups fresh spinach, chopped (optional)
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Cooked rice or naan (for serving)
Instructions
In a large pot or skillet, heat the oil over medium heat. Add cumin seeds and sauté for about 30 seconds or until they become fragrant.
Add the chopped onion and cook for 5-7 minutes until translucent and lightly golden.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the coriander powder, turmeric powder, garam masala, chili powder, and salt. Stir well to coat the onion mixture with the spices.
Pour in the coconut milk and vegetable broth, stirring well to combine all the ingredients.
Add the rinsed chickpeas to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15 minutes.
If using spinach, add it in the last 5 minutes of cooking.
Taste and adjust seasoning if needed.
Once finished, remove from heat and let it sit for a few minutes before serving.
