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Chickpea Curry

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This hearty chickpea curry is rich, creamy, and full of flavor. Simmered in a fragrant coconut-tomato sauce with garlic, ginger, and warming spices, it’s balanced with vibrant broccolini for texture and color. Perfect for a nourishing plant-based meal.

Ingredients

Units Scale
  • 1 tablespoon coconut oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (15 oz) coconut milk
  • 1/2 cup crushed tomatoes
  • Salt and black pepper to taste
  • 1 cup broccolini or tender stem broccoli
  • 1 tablespoon lemon juice (optional)
  • Cooked rice or naan, for serving
  • Red pepper flakes and black sesame seeds (for garnish)

Instructions

  1. Heat coconut oil in a large skillet over medium heat. Sauté onion for 3–4 minutes until translucent.
  2. Stir in garlic, ginger, curry powder, cumin, paprika, and turmeric. Cook for 1 minute until fragrant.
  3. Add chickpeas, coconut milk, and crushed tomatoes. Season with salt and pepper. Stir to combine.
  4. Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes to thicken.
  5. Add broccolini during the last 5 minutes and cook until tender-crisp.
  6. Stir in lemon juice if using. Serve hot over rice or with naan.
  7. Garnish with red pepper flakes and sesame seeds.

Notes

  • You can substitute broccolini with spinach or kale.
  • Adjust spice level by increasing or reducing red pepper flakes.
  • Leftovers keep well in the fridge for up to 3 days.

Nutrition

Find it online: https://yumfoodusa.com/chickpea-curry/