Chickpea Curry
Chickpea Curry is a quick Indian recipe: about 25 minutes from start to finish, for 4 servings. It is built around canned chickpeas, canned diced tomatoes and onion. The cooking is mostly simmering. It is vegetarian and vegan. It is on the lighter side, at about 350 calories and 14 g of protein per serving.
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 350 kcal
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Ingredients
For 4 servings
- 800 gcanned chickpeas
- 400 gcanned diced tomatoes
- 1onion
- 3 clovesgarlic
- 2 tbspcurry powder
- 200 mlcoconut milk
- 1 tbspvegetable oil
- 1 tspsalt
Instructions
- Heat vegetable oil in a large pan over medium heat. Add diced onion and cook for 4 minutes until softened.
- Add minced garlic and curry powder. Stir for 1 minute until very fragrant.
- Add the drained chickpeas and canned diced tomatoes. Stir well and simmer for 10 minutes.
- Pour in coconut milk and salt. Stir and simmer for another 5 minutes until the sauce thickens slightly.
- Serve hot over steamed rice or with naan bread.
Nutrition per serving
- Calories
- 350 kcal
- Protein
- 14 g
- Fat
- 10 g
- Carbs
- 52 g
Approximate values for one serving.
About this recipe
- Cuisine: Indian
- Diet: vegetarian, vegan
- In cookbook: Budget-Friendly Meals
