20-Minute Chickpea Curry
This 20-minute chickpea curry uses canned chickpeas and coconut milk for a fast pantry dinner. It is creamy, filling and easy to adjust with extra vegetables.
Ingredients
- 1 tbsp olive oil or coconut oil
- 1 small onion finely diced
- 3 garlic cloves minced
- 1 tbsp grated ginger
- 1.5 tbsp curry powder
- 1/2 tsp ground cumin
- 2 cans chickpeas drained and rinsed
- 1 can light coconut milk 14 oz / 400 ml
- 1 cup crushed tomatoes 240 ml
- 1/2 tsp salt
- 2 cups baby spinach
- Lime and cilantro
Instructions
- Heat oil and soften onion.
- Add garlic, ginger, curry powder and cumin; cook 30 seconds.
- Add chickpeas, coconut milk, tomatoes and salt.
- Simmer 10–12 minutes until slightly thickened.
- Stir in spinach until wilted.
- Finish with lime and cilantro.
Notes
Cooking times can vary by equipment and ingredient size. Nutrition information is an estimate and may vary based on ingredients, brands, and portion sizes.