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Quick Chickpea Curry with Pantry Staples: Easy Weeknight Win
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Quick Chickpea Curry Recipe

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Calories: 380kcal

Ingredients

  • 2 cans chickpeas drained and rinsed (or about 3 cups cooked)
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tbsp oil any neutral one works
  • 1 can diced tomatoes 14.5 oz or crushed tomatoes
  • 1 cup coconut milk or 1 cup water + 1 tsp miso for depth
  • 1 –2 tsp curry powder adjust to taste
  • 1 tsp ground cumin
  • 1/2 tsp paprika or chili flakes for a gentle kick
  • Salt and pepper to taste
  • Fresh cilantro or parsley for finishing optional
  • Cooked rice quinoa, or naan to serve

Instructions

  • Heat oil in a skillet over medium heat. Add onion and cook until soft and just starting to brown, about 5 minutes.
  • Add garlic and spices. Stir for 30 seconds until fragrant—don’t burn them, you’ll regret it later.
  • Pour in tomatoes and coconut milk (or milk substitute). Bring to a gentle simmer.
  • Stir in chickpeas. Simmer 8–10 minutes to let flavors mingle and the sauce thicken a bit.
  • Season with salt and pepper. Taste and adjust heat with paprika or chili flakes if you want a little sass.
  • Garnish with cilantro or parsley if you’re feeling fancy. Serve over rice, quinoa, or with warm naan.