Go Back

Simple Chickpea Curry

This chickpea curry is a hearty, comforting dish that relies on basic techniques like sautéing, simmering, and stirring to develop rich flavors. Made with tender chickpeas soaked in a spicy tomato sauce, it features a warm, smoky aroma and a thick, saucy texture that clings to each bite, perfect served over fluffy rice or enjoyed on its own.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 can chickpeas drained and rinsed
  • 1 cup chopped tomatoes canned or fresh
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon chili powder optional, for heat
  • 1 tablespoon oil vegetable or coconut oil
  • to taste salt
  • 1 lemon lemon juiced, for brightness

Equipment

  • Large skillet or saucepan
  • Wooden spoon or spatula

Method
 

  1. Heat oil in a large skillet over medium heat, until it shimmers and begins to smell warm and fragrant.
  2. Add the chopped onion and sauté, stirring frequently, until translucent and soft, about 5 minutes. The onions should be fragrant and slightly golden around the edges.
  3. Stir in the minced garlic and cook for another minute until it becomes fragrant and starts to turn golden, filling the kitchen with a warm aroma.
  4. Add the chopped tomatoes and cook, stirring occasionally, until the mixture thickens and the tomatoes break down, about 8 minutes. It should smell bright and slightly spicy, with the mixture bubbling gently.
  5. Sprinkle in the cumin, coriander, turmeric, and chili powder, stirring constantly to toast the spices and release their fragrant oils, about 1 minute.
  6. Pour in the chickpeas, stirring to coat them evenly in the spiced tomato sauce. Let everything simmer gently for 10 minutes, allowing the flavors to meld and the chickpeas to soak up the sauce.
  7. Taste and season with salt as needed. Squeeze in fresh lemon juice for brightness and stir well to combine.
  8. Serve the curry hot, ideally over fluffy rice or with warm bread, enjoying the thick, smoky sauce and tender chickpeas with each spoonful.

Notes

Feel free to add spinach or coconut milk for extra flavor and creaminess. This dish tastes even better the next day as the flavors deepen.