Description
A delicious and hearty vegetarian chickpea curry perfect for Meatless Monday, packed with spices and nutrients.
Ingredients
Scale
- 2 cans chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can coconut milk
- 1 can diced tomatoes
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt to taste
- Fresh cilantro for garnish
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in garlic and ginger, cooking for another minute.
- Add curry powder, cumin, and turmeric, stirring to combine.
- Pour in the diced tomatoes and coconut milk, mixing well.
- Add the chickpeas and bring the mixture to a simmer.
- Season with salt to taste and let it cook for 15-20 minutes.
- Garnish with fresh cilantro before serving.
Notes
- Serve with rice or naan for a complete meal.
- Adjust spices according to your taste preference.
- This dish can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg