20 Minute Chickpea Curry
Finally! A chickpea curry recipe that’s actually quick, uses spices I have in my own pantry, and still tastes restaurant-quality. Finding the perfect recipe did not happen overnight. For years, I would scroll through Google and find so many recipes with a daunting ingredient list (25+!) with spices I’d never heard of and had no idea where to buy. I would spend an hour in the kitchen and end up feeling flustered about the lengthy instructions. There had to be an easier way!
Servings: 4
Ingredients
- 1 tbsp coconut oil
- 1 medium white or yellow onion diced
- 2 cloves minced garlic
- 1 1/2 tbsp curry powder
- 1 tsp cumin
- 15 oz can of crushed tomatoes
- 1 tbsp peanut butter
- 1/2 tsp baking soda
- 2 15 oz can of chickpeas drained and rinsed
- squeeze half a fresh lime fresh
- 13.5 oz can coconut milk full-fat
- 1/2 tsp salt
- diced cilantro for topping
- 1 naan and/or basmati rice for serving
Instructions
- In a large pan, heat the coconut oil over medium-high heat. Add the onion and sauté for 3-4 minutes. Add the garlic and cook for another minute. Sprinkle in curry powder and cumin and mix well until onion is coated. Toast for 30 seconds.1 tbsp coconut oil, 1 medium white or yellow onion, 2 cloves minced garlic, 1 1/2 tbsp curry powder, 1 tsp cumin
- Pour in the crushed tomatoes, coconut milk, chickpeas. Stir in peanut butter and baking soda. Bring to a boil, then simmer for about 10-15 minutes, stirring as needed. Finish off with a squeeze of fresh lime juice and salt. Add more salt to taste.15 oz can of crushed tomatoes, 1 tbsp peanut butter, 1/2 tsp baking soda, 2 15 oz can of chickpeas, squeeze half a fresh lime, 13.5 oz can coconut milk, 1/2 tsp salt
- Serve with rice and/or naan bread. Sprinkle with chopped cilantro leaves. Enjoy!