Spicy Chickpea Curry (Print)

Tender chickpeas cooked in a vibrant tomato sauce with warm spices and coconut milk for a flavorful dish.

# What You Need:

01 - 2 cans (14 oz each) chickpeas, drained and rinsed

02 - 1 large onion, finely chopped

03 - 3 cloves garlic, minced

04 - 1 inch piece fresh ginger, grated

05 - 1 green chili, finely chopped (adjust to taste)

06 - 1 can (14 oz) diced tomatoes

07 - 2 tbsp vegetable oil

08 - 2 tsp ground cumin

09 - 2 tsp ground coriander

10 - 1 tsp turmeric powder

11 - 1½ tsp garam masala

12 - 1 tsp smoked paprika

13 - ½ tsp cayenne pepper (optional)

14 - 1 tsp salt, or to taste

15 - ¾ cup coconut milk

16 - ⅓ cup water

17 - Fresh cilantro, chopped

18 - Lemon wedges

01 - Heat vegetable oil in a large saucepan over medium heat. Add chopped onion and cook for 5 to 6 minutes until soft and golden.

02 - Stir in minced garlic, grated ginger, and chopped green chili. Sauté for 2 minutes until fragrant.

03 - Add ground cumin, coriander, turmeric, garam masala, smoked paprika, and cayenne pepper. Cook for 1 minute, stirring constantly.

04 - Add diced tomatoes and cook for 5 minutes, allowing the sauce to thicken slightly.

05 - Stir in chickpeas, coconut milk, water, and salt. Bring mixture to a simmer.

06 - Cover and cook for 15 to 20 minutes, stirring occasionally, until curry thickens and flavors meld.

07 - Taste and adjust salt or spices as needed.

08 - Sprinkle with fresh cilantro and serve with lemon wedges alongside steamed rice or naan.

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This curry feels like a warm hug on a busy evening, packed with layers of spice that sneak up in the best way.
It became an instant favorite because it's easy to make and satisfies even the heartiest appetites without meat.

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Patience is key—letting the curry simmer allows the spices to blend into a harmonious melody of flavors.
Adding coconut milk towards the end keeps it creamy without overpowering the spices, a balance I learned the hard way!

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