Chickpea curry served on a wooden plate


  • 1 can of chickpeas, drained and rinsed
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon of olive oil
  • 1 tablespoon of curry powder
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of ground coriander
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 can of diced tomatoes
  • 1/2 cup of coconut milk
  • Fresh cilantro, chopped, for garnish



  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until it starts to soften, about 5 minutes.

  2. Add the minced garlic and stir for another minute.

  3. Add the curry powder, cumin, coriander, turmeric, salt, and black pepper to the skillet. Stir to combine and cook for 1-2 minutes until fragrant.

  4. Add the can of diced tomatoes (including the juice) and the drained and rinsed chickpeas to the skillet. Stir to combine.

  5. Bring the mixture to a simmer and let it cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.

  6. Stir in the coconut milk and let the curry cook for another 2-3 minutes, until heated through.

  7. Serve the chickpea curry over cooked rice and garnish with fresh cilantro.


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