Chickpea Curry Flavorful and Easy One-Pot Meal

Ingredients

• 2 cans chickpeas, drained and rinsed
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated
• 1 can coconut milk (400ml)
• 2 medium tomatoes, diced
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 2 tablespoons vegetable oil
• to taste salt and pepper
• for garnish fresh cilantro
• for serving cooked basmati rice

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
3. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. Add the tomatoes and cook until they start to break down, around 3 minutes.
5. Sprinkle in the curry powder, turmeric, cumin, and coriander, stirring well to coat the onion and tomato mixture. Cook for 1-2 minutes to toast the spices.
6. Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.
7. Add the rinsed chickpeas, season with salt and pepper, and let the curry simmer for 15-20 minutes, allowing the flavors to meld.
8. Adjust seasoning if necessary, and if you prefer a thicker curry, let it simmer a bit longer.
9. Remove from heat and garnish with fresh cilantro before serving.