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Indian Chickpea Curry with Flatbread

A hearty and flavorful Indian chickpea curry cooked in coconut milk, served with warm flatbread.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups canned chickpeas, rinsed and drained
  • 1 piece onion, diced
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 can diced tomatoes with juices
  • 1 can coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • to taste salt
  • to taste fresh cilantro, for garnish
  • as needed Flatbread (like naan or chapati) for serving

Method
 

Preparation
  1. In a large pan, heat a tablespoon of oil over medium heat. Add the diced onion and sauté for about 5 minutes until it turns translucent.
  2. Toss in the minced garlic and ginger, cooking for another minute until fragrant.
Cooking
  1. Sprinkle in the curry powder, turmeric, and cumin. Stir for about 30 seconds to release the flavors.
  2. Add in the rinsed and drained chickpeas along with the diced tomatoes and the can of coconut milk. Stir well to combine all the ingredients.
  3. Let the mixture simmer on low heat for about 15-20 minutes, allowing the flavors to meld beautifully. Don’t forget to season with salt to taste.
Serving
  1. Once the curry thickens and the chickpeas are delightfully soft, serve hot topped with fresh cilantro and warm flatbread on the side.

Notes

For a richer flavor, allow the curry to simmer longer. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to a month.