Go Back
–+ servings

Chickpea Curry

This vegan chickpea curry recipe is easy to make in one pot with canned chickpeas, garlic, ginger, and fragrant Indian spices for a delicious weeknight meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Indian
Calories: 223
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 2 tablespoons vegetable oil
  • 2 onions, minced
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger root, finely chopped
  • 6 whole cloves
  • 2 2 inch sticks cinnamon, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground turmeric
  • 2 15 ounce cans garbanzo beans
  • 1 cup chopped fresh cilantro

Method
 

  1. Gather the ingredients.
  2. Heat oil in a large frying pan over medium heat. Add onion; cook and stir until onions are tender, about 3 to 5 minutes.
  3. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly.
  4. Mix in chickpeas and their liquid. Continue to cook and stir until heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.
  5. Enjoy!

Nutrition

Calories: 223kcalCarbohydrates: 33gProtein: 10gFat: 6gSaturated Fat: 1gSodium: 12mgFiber: 9gSugar: 6g

Tried this recipe?

Let us know how it was!