Easy Chickpea Curry Recipe

Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Servings: 4

Throw this together in twenty-five minutes with simple ingredients and a few steps. Made with spices and coconut milk, this easy and quick Chickpea Curry would be a perfect addition to your weekly menu rotation.

Ingredients

1 tbsp olive oil or use coconut oil

1 jalapeno pepper chopped

1 serrano pepper chopped (if desired for extra heat)

1 medium onion chopped

½ c chopped green onions

4 cloves garlic chopped

1 tbsp fresh grated ginger

1 tbsp curry powder (or 2 tablespoons if desired)

1 tbsp paprika

Salt and pepper to taste

2 tbsp curry paste

14 oz coconut milk

16 oz prepared chickpeas canned

Salt and pepper to taste

SERVING:

Cooked rice, fresh chopped cilantro or parsley, lime wedges, spicy chilli flakes.

How to make Easy Chickpea Curry

Step 1: Heat a tsp oil in a large pan or wok over medium heat.

Step 2: Saute the onion and peppers for about 5 minutes until soft.

Step 3: Add the garlic, ginger, and green onions to the pan and cook for a minute more, stirring until the garlic is aromatic.

Step 4: To taste, stir in the curry powder, paprika, and salt and pepper.

Step 5: Add in the curry paste, stir, and cook for another minute.

Step 6: Stir in the coconut milk, bring the mixture to a boil, then decrease the heat. Simmer for about 10 minutes so the flavours develop and the curry sauce thickens up a little.

Step 7: Add in the chickpeas, stir, and warm through for about 5 minutes.

Step 8: If desired, serve over prepared white rice with a little squeeze of fresh lime juice. Or top with fresh chopped cilantro or parsley, lime wedges, spicy chilli flakes.

Note:

Add in more serrano peppers or hotter peppers to add an extra kick.

Nutrition Facts:

Calories: 367kcal | Carbohydrates: 25g | Protein: 8g | Fat: 27g | Saturated Fat: 19g | Sodium: 334mg | Potassium: 542mg | Fiber: 7g | Sugar: 2g | Vitamin A: 2245IU | Vitamin C: 12.6mg | Calcium: 100mg | Iron: 6mg

Easy Chickpea Curry Recipe

Rebecca Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Servings: 4 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin Throw… General Recipes Easy Chickpea Curry Recipe European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 367 calories 27 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp olive oil or use coconut oil
• 1 jalapeno pepper chopped
• 1 serrano pepper chopped (if desired for extra heat)
• 1 medium onion chopped
• ½ c chopped green onions
• 4 cloves garlic chopped
• 1 tbsp fresh grated ginger
• 1 tbsp curry powder (or 2 tablespoons if desired)
• 1 tbsp paprika
• Salt and pepper to taste
• 2 tbsp curry paste
• 14 oz coconut milk
• 16 oz prepared chickpeas canned
• Salt and pepper to taste
• SERVING:
• Cooked rice, fresh chopped cilantro or parsley, lime wedges, spicy chilli flakes.

Instructions

Step 1: Heat a tsp oil in a large pan or wok over medium heat.

Step 2: Saute the onion and peppers for about 5 minutes until soft.

Step 3: Add the garlic, ginger, and green onions to the pan and cook for a minute more, stirring until the garlic is aromatic.

Step 4: To taste, stir in the curry powder, paprika, and salt and pepper.

Step 5: Add in the curry paste, stir, and cook for another minute.

Step 6: Stir in the coconut milk, bring the mixture to a boil, then decrease the heat. Simmer for about 10 minutes so the flavours develop and the curry sauce thickens up a little.

Step 7: Add in the chickpeas, stir, and warm through for about 5 minutes.

Step 8: If desired, serve over prepared white rice with a little squeeze of fresh lime juice. Or top with fresh chopped cilantro or parsley, lime wedges, spicy chilli flakes.

Notes

Add in more serrano peppers or hotter peppers to add an extra kick.