gimmesomeoven4.8
Quick Chickpea Curry
This Indian-inspired chickpea curry recipe is incredibly easy to make in less than 30 minutes and simmered in the most delicious lemon-ginger coconut curry sauce.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
📝 Preparation Steps
1
Sauté veggies. Heat oil in a large stockpot or sauté pan over medium-high heat. Add the onion and sauté for ⏱️ 5 minutes, stirring occasionally, until softened. Add the garlic, grated ginger, garam masala, salt, cumin, turmeric, a pinch of cayenne, and a few twists of black pepper and sauté for ⏱️ 2 minutes, stirring frequently.
garlic (minced)3 clovesgaram masala1 tablespoonground cumin1 teaspoonground turmeric1 teaspoon
2
Simmer. Add the chickpeas, coconut milk, diced tomatoes and stir to combine. Continue cooking until the sauce reaches a simmer. Reduce heat to medium-low to maintain the simmer, and cook for 5 to ⏱️ 10 minutes.
chickpeas (rinsed and drained)2 (15-ounce) canscoconut milk1 (15-ounce) can
3
Finish. Add the baby spinach and lemon and stir until the spinach has wilted.
4
Season. Taste and season the sauce with additional salt, pepper and/or lemon juice, if needed.
5
Serve. Serve warm over rice, garnished with fresh cilantro and extra lemon wedges. Enjoy!
chopped fresh cilantro (for topping)
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