DinnerMain Course

Hearty Chickpea Curry

Name: Hearty Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 tbsp olive oil; 1 pcs yellow onion finely chopped; 3 clove garlic minced; 1 tbsp ginger grated; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp turmeric powder; 1 tsp garam masala; 400 g diced tomatoes canned; 400 ml coconut milk full-fat canned; 800 g chickpeas canned, drained and rinsed; 120 ml vegetable broth; 0.5 tsp salt; 0.25 tsp black pepper; 100 g fresh spinach packed; 2 tbsp fresh cilantro chopped (optional)

This comforting chickpea curry is a flavorful and satisfying vegan main course. It features tender chickpeas simmered in a rich, aromatic tomato-coconut sauce with a blend of Indian spices. Perfect for a weeknight dinner.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Easy
Per serving: 594 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

1 tbspolive oil
1 pcsyellow onion, finely chopped
3 clovegarlic, minced
1 tbspginger, grated
1 tspground cumin
1 tspground coriander
0.5 tspturmeric powder
1 tspgaram masala
400 gdiced tomatoes, canned
400 mlcoconut milk, full-fat canned
800 gchickpeas, canned, drained and rinsed
120 mlvegetable broth
0.5 tspsalt
0.25 tspblack pepper
100 gfresh spinach, packed

garnish

2 tbspfresh cilantro, chopped(optional)

Equipment

measuring cups · knife · cutting board · large pot · measuring spoons

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the yellow onion and sauté for 5-7 minutes until softened and translucent.
About 7 min
3
Stir in the garlic and ginger, cooking for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
4
Add the ground cumin, ground coriander, turmeric powder, and garam masala. Cook for 1 minute, stirring constantly, to toast the spices.
About 1 min
Cook’s note: Toasting the spices enhances their flavor.
5
Pour in the diced tomatoes, coconut milk, chickpeas, and vegetable broth.
About 1 min
6
Season with salt and black pepper.
Cook’s note: Adjust seasoning to your taste.
7
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
About 20 min
Cook’s note: Stir occasionally to prevent sticking.
8
Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
About 3 min
Cook’s note: The spinach will reduce significantly in volume.
9
Taste and adjust seasonings as needed.
10
Serve hot, garnished with fresh cilantro if desired.
Cook’s note: This curry pairs well with rice or naan bread.

Per serving

Nutrition

71%Score

Calories: 594.4kcal
Protein: 19.3g
Carbs: 63g
Fat: 36.3g
Fibre: 18.3g
Sugar: 15.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chickpea curry in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, or in the microwave, until warmed through.