Rich, aromatic, and ridiculously easy. This chickpea curry brings the warm, complex flavors of Indian cooking to your table using canned goods and jarred spices. One pot, 20 minutes, and it tastes like you simmered it all afternoon. Plus it reheats like a dream — make it once, eat it three times.
Ingredients
- 1 tbsp olive oil or coconut oil
- 1 tbsp jarred garlic (or 3 cloves garlic, minced)
- 1 tbsp jarred ginger (or 1 tsp ground ginger)
- 2 tsp curry powder (or garam masala)
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk (full-fat for creamier curry)
- 1 can (14 oz) diced tomatoes (optional, for extra body)
- 1 tsp salt
- 1/2 tsp black pepper
- Juice of 1 lime (or 1 tbsp bottled lime juice)
- Optional: handful of spinach or frozen peas
- Serve with: rice, naan, or crusty bread
Method
Build the base.
- Heat oil in a large pot over medium heat. Add garlic and ginger, stir for 30 seconds until fragrant. Stir in curry powder and let it toast for another 30 seconds.
Add everything else.
- Add chickpeas, coconut milk, diced tomatoes (if using), salt, and pepper. Stir to combine.
Simmer and soften.
- Bring to a gentle simmer, then reduce heat to low. Let it cook for 15 minutes, stirring occasionally, until everything's warm and the flavors come together.
Finish it off.
- Stir in lime juice. If you're adding spinach or peas, toss them in now and let them wilt for 2 minutes. Taste and adjust salt if needed.
Serve it warm.
- Ladle over rice or scoop up with naan. Leftovers taste even better the next day.
Notes
Helpful Tips
- Use lite coconut milk if you want it less rich — it’ll still be creamy.
- Add rotisserie chicken or tofu for extra protein.
- If you like heat, stir in a pinch of cayenne or red pepper flakes.
- Freezes beautifully — portion it out for quick future dinners.
