Whip up a satisfying and nutritious meal in a flash with this easy chickpea curry, a vibrant dish packed with plant-based protein and fiber.
Not only is this curry recipe easy and tasty, but this dish has a ton of Nutritional Benefits:
- Excellent Source of Plant-Based Protein: Chickpeas are a fantastic alternative to meat, providing essential amino acids for muscle repair and growth.
- High in Dietary Fiber: This curry is rich in fiber from the chickpeas and vegetables, aiding digestion, promoting satiety, and helping to regulate blood sugar levels.
- Rich in Vitamins and Minerals: Depending on the vegetables used, this dish can provide a good dose of vitamins like A and C, along with minerals such as iron, folate, and magnesium.
- Heart-Healthy: The fiber content and the naturally low saturated fat profile of plant-based ingredients contribute to cardiovascular health.
- Supports Gut Health: The fiber in chickpeas acts as a prebiotic, nourishing beneficial gut bacteria.
- Naturally Gluten-Free (if prepared without gluten-containing ingredients): This makes it a great option for those with gluten sensitivities or celiac disease.
QUICK & EASY CHICKPEA CURRY RECIPE
Yields: 4 servings Prep time: 10 minutes Cook time: 20-25 minutes
Ingredients:
- 1 medium onion, diced
- 1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed
- 1 (14.5-ounce) can chopped tomatoes, undrained
- 1 (13.5-ounce) can full-fat coconut milk
- 2 tablespoons garam masala
- 1 tablespoon curry powder
- ½ tablespoon ground cumin
- 1 teaspoon garlic powder OR 3 cloves garlic, minced
- Salt to taste
- Fresh cilantro, chopped, for garnish
- Fresh lime juice, to taste (from about ½ to 1 lime) or one tablespoon of lime infused olive oil
- Cooked rice or naan/roti for serving
Instructions:
Sauté the Onion: In a large pot or deep skillet over medium heat, add a drizzle of oil (such as vegetable or coconut oil). Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. If using fresh garlic, add it during the last minute of cooking the onion.
Add Spices: Stir in the garam masala, curry powder, and ground cumin (and garlic powder if using instead of fresh). Cook for 1 minute, stirring constantly, until fragrant.
Combine Remaining Ingredients: Add the drained and rinsed garbanzo beans, chopped tomatoes (with their liquid), and coconut milk to the pot. Stir well to combine.
Simmer: Bring the mixture to a gentle simmer. Reduce the heat
