Chickpea Curry

Name: Chickpea Curry
Prep time: 4 min
Cook time: 16 min
Total time: 20 min
Yield: 4 serving
Ingredients: 1 tablespoons cooking oil; 1 onion; 2 cloves garlic; 1 teaspoon finely chopped fresh ginger; 4 whole; 2 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon ground cinnamon; ½ teaspoon cayenne pepper; Pinch of salt; 1 oz (400g) can chickpeas; 1 oz (400g) can chopped tomatoes; ½ cup vegetable stock; 1 cup fresh spinach; handful chopped fresh coriander/cilantro

User Reviews

5.0

108 reviews

Excellent

Prep Time
4 mins
Cook Time
4 mins
Total Time
20 mins
Servings
4
Calories
115 kcal
Course
Main Course, Dinner
Cuisine
Indian, Vegan

Chickpea Curry

Yuliana Reed

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This easy vegan Chickpea Curry is packed with flavor and perfect for a quick, healthy weeknight dinner. Ready in just 15 minutes.

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Ingredients

Servings

1 tablespoons cooking oil (or coconut oil)
1 onion diced
2 cloves garlic finely chopped
1 teaspoon finely chopped fresh ginger
4 whole dried cloves
2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper or to taste
Pinch of salt
1 oz (400g) can chickpeas (aka garbanzo beans) drained
1 oz (400g) can chopped tomatoes (or whole peeled, plum or crushed tomatoes)
½ cup vegetable stock (100ml)
1 cup fresh spinach
handful chopped fresh coriander/cilantro

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Instructions

In a large saute or frying pan, heat oil in a large frying pan over medium heat, then add the onions and cook for 5 minutes until soft but not browned.
Stir in the garlic, ginger, cloves, turmeric, cumin, coriander, cinnamon, and cayenne, then cook, stirring constantly, for 1 minute.
Stir in the drained chickpeas, canned tomatoes and the vegetable stock/broth. Bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
Serve sprinkled with chopped fresh coriander/cilantro. I like it with steamed kale and rice or naan bread.

Notes

Nutritional facts are estimated using online calculators and will vary depending on products used. Nutrition is calculated without any accompaniments.
Don't have all the spices? Just add 3 teaspoons Garam Masala instead.
Don't rush the onions. Make sure that they're nice and soft before moving on to the next step. They'll add far more flavour if you're patient and cook them for at least 5 minutes.
This curry freezes well for up to 3 months.
Keep this chickpea curry in the fridge for up to 3 days.
Which canned tomatoes to use? Any will work: plum, whole peeled, crushed, chopped, diced, stewed. Just be sure it's the smaller 400g/150z size can.
Make it vegan? this curry recipe is naturally vegan and vegetarian.
Prefer a mild curry recipe? Just leave out the cayenne.
Want it spicy? Add more cayenne!
Get extra green goodness by serving it with wilted spinach or kale or stir it in at the end so the greens are in the curry.

Nutrition Information

Show Details

Calories 115kcal (6%) Carbohydrates 5g (2%) Protein 6g (12%) Fat 8g (12%) Saturated Fat 4g (20%) Cholesterol 163mg (54%) Sodium 120mg (5%) Potassium 137mg (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 330IU (7%) Vitamin C 2.8mg (3%) Calcium 45mg (5%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 115 kcal

% Daily Value*

Calories	115kcal	6%
Carbohydrates	5g	2%
Protein	6g	12%
Fat	8g	12%
Saturated Fat	4g	20%
Cholesterol	163mg	54%
Sodium	120mg	5%
Potassium	137mg	3%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	330IU	7%
Vitamin C	2.8mg	3%
Calcium	45mg	5%
Iron	1.7mg	9%