Chickpea Curry
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Servings 6
Calories 278 kcal
- 2 TBSP olive oil
- 1 medium red onion or yellow onion diced
- 14 oz fresh or canned tomatoes diced
- sea salt & ground black pepper to taste
- 16 oz canned chickpeas drained & rinsed
- 3 garlic cloves minced
- ½ TBSP garam masala
- 1 tsp curry powder
- ¼ tsp cumin
- 13.5 oz canned coconut milk
- 1 small lime juice of
In a deep pot over medium-high heat, add the olive oil
Add in the onions and tomatoes. Lower the heat to medium and cook until the tomatoes' juices are naturally released and the onions are soft, about 10 minutes.
Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.
Add in the coconut milk and stir again. Bring the curry to a boil, then reduce to medium-low and let it simmer for 10 to 12 more minutes.
Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime over the top, stirring to combine. Don’t skip this step!! Allow to cool slightly and then serve. Enjoy!
Calories: 278kcalCarbohydrates: 19gProtein: 6gFat: 22gSaturated Fat: 14gSodium: 316mgFiber: 6gSugar: 5g
Keyword chickpeas, coconut, curry, plant-based, protein rich