Chickpea Curry

Enjoy the rich, comforting flavors of South Asian cuisine right at home with this easy Chickpea Curry. Made with pantry staples and warm spices, it’s a budget-friendly, veggie-packed dish that’s full of flavor and perfect for any night of the week.

Ingredients:
2 tablespoons olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 teaspoons curry powder
1 teaspoon ground cumin
1 can (15 oz) chickpeas, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste
1 can (13.5 oz) coconut milk
2 cups chopped fresh spinach or kale
Salt and pepper to taste
Cooked rice, for serving
Fresh cilantro, for garnish (optional)

Directions:

Heat olive oil in a large skillet over medium heat. Add onion and sauté for 4–5 minutes until soft. Stir in garlic and ginger; cook for 1 minute more.

Sprinkle in curry powder and cumin, stirring constantly for 30 seconds to toast the spices.

Add chickpeas, diced tomatoes, tomato paste, and coconut milk. Stir well and bring to a gentle simmer.

Reduce heat and let simmer for 10–15 minutes, stirring occasionally, until the curry thickens slightly.

Stir in chopped greens and cook until wilted, about 2–3 minutes. Season with salt and pepper to taste.

Serve hot over rice and naan garnish with fresh cilantro, if desired.

Tip: Add a dash of red pepper flakes or a squeeze of lime juice for extra heat and brightness.