Description
A simple and fast chickpea curry for busy days.
Ingredients
Scale
- 2 cans chickpeas, drained and rinsed
- 1 can coconut milk
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- Salt to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pan over medium heat.
- Add diced onion and garlic, sauté until soft.
- Stir in curry powder and cumin, cook for 1 minute.
- Add chickpeas and coconut milk, bring to a simmer.
- Cook for 10 minutes, stirring occasionally.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- Serve with rice or naan.
- Adjust spices to your preference.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Quick Chickpea Curry, Curry, Chickpeas, Vegan Dish