- Vegan Chickpea Curry

- 2 cups canned chickpeas or 1 cup dried chickpeas (soaked and cooked) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1-inch piece of ginger, grated - 1 can (14 oz) coconut milk - 1 can (14 oz) diced tomatoes

Looking for a simple and flavorful meal? This Vegan Chickpea Curry is your answer! Packed with chickpeas, coconut milk, and spices, it's easy to make and full of taste. Whether you're a busy parent or just love cooking, this dish will impress everyone at your table. Dive into the world of vegan cooking and discover this hearty recipe that warms your soul. Click through to explore the full recipe and bring this delicious curry to your kitchen!

Print Recipe Pin Recipe

Ingredients

2 cups canned chickpeas (or 1 cup dried chickpeas, soaked and cooked)

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

1 can (14 oz) coconut milk

1 can (14 oz) diced tomatoes

2 tablespoons curry powder

1 teaspoon turmeric powder

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 tablespoon olive oil

Salt to taste

Fresh cilantro for garnish

1 cup spinach (optional)

Cooked rice or quinoa for serving

Instructions

Prep the Chickpeas: If using dried chickpeas, soak them overnight and cook until tender. Rinse and set aside. If using canned, drain and rinse.

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

Add Onions, Garlic, and Ginger: Stir in the chopped onions and sauté for about 5-7 minutes until translucent. Add the minced garlic and grated ginger, and cook for an additional minute.

Incorporate Spices: Sprinkle the turmeric powder, curry powder, and coriander powder into the pot. Cook for about 1-2 minutes, stirring frequently to combine and enhance the flavors.

Mix in Chickpeas and Tomatoes: Add the chickpeas and diced tomatoes (with juice) to the pot. Stir well to combine all the ingredients.

Pour in Coconut Milk: Gently pour in the coconut milk and bring the mixture to a simmer. Reduce heat to low and let it cook for 15-20 minutes, stirring occasionally.

Add Spinach: Optional but recommended, stir in the fresh spinach during the last 5 minutes of cooking until wilted.

Season and Garnish: Taste the curry and season with salt as needed. Once done, remove from heat and let it rest for a few minutes to enhance flavors.

Serve: Ladle the chickpea curry over cooked rice or quinoa. Garnish with freshly chopped cilantro.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4