# Easy Chickpea Curry

Easy Chickpea Curry takes 30 min (10 min prep, 20 min cooking) and serves 5.

Recipe by downshiftology.com · original: https://downshiftology.com/recipes/chickpea-curry/  
Cuisine: Indian · Dish: Curries  
On Meez: https://meezenplace.app/recipes/easy-chickpea-curry (with step-by-step Cook Mode)

This one-pan chickpea curry is one of my favorite vegetarian dinners when I need something tasty on the fly. It's easy to make, filled with bold Indian-inspired flavors and can be enjoyed in endless ways throughout the week. Watch the video below to see how I make this in my kitchen!

## Ingredients (serves 5)

- 1 tablespoon coconut oil
- 1 large medium yellow onion (diced)
- 4 garlic cloves (minced)
- 1 tablespoon grated peeled fresh ginger
- 2 (15.5-ounce) cans chickpeas (drained and rinsed)
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup low-sodium vegetable broth
- 2 tablespoons curry powder (or more to taste)
- 1½ teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 bunch cilantro (roughly chopped and more for garnish)
- 1 lime (juiced (about 2 tablespoons))
- cooked rice
- lime slices

## Steps

1. Dice the onion, mince the garlic, and grate the fresh ginger
2. Drain and rinse the chickpeas
3. Roughly chop the cilantro and juice the lime
4. Heat the oil in a large skillet over medium-high heat
5. Add the onion and sauté until softened
6. Add the garlic and ginger and stir together until fragrant
7. Add the chickpeas, coconut milk, broth, curry powder, garam masala, cumin, and salt, and stir everything together
8. Bring to a boil, then reduce the heat to medium-low and simmer so the flavors can meld
9. Turn off the heat and stir in the cilantro and lime juice
10. Serve the curry over rice, and garnish with more cilantro and lime wedges

## Good to know

### Swaps

- No fresh ginger? Use 1/4 teaspoon ground ginger in place of the 1 tablespoon grated ginger.
- No coconut oil? Swap in an equal amount of another neutral cooking oil.
- No fresh cilantro? Stir in 1 teaspoon dried cilantro or simply omit it.

### Storing it

Store leftovers in an airtight container in the fridge for 3–4 days and reheat on the stove or in the microwave until steaming hot. Freezes well for up to 3 months.

### Making it ahead

The curry base can be made up to 2 days ahead and kept covered in the fridge; stir in fresh cilantro and lime juice just before serving.

## Nutrition (per serving, 1 cup, as published by downshiftology.com)

- Calories: 355 kcal
- Protein: 11 g
- Carbohydrates: 32 g
- Sugar: 1 g
- Fiber: 9 g
- Fat: 23 g
- Saturated fat: 17 g
- Unsaturated fat: 4 g
- Sodium: 953 mg