Easy Healthy Chickpea Curry

Ok, so I literally came up with this easy healthy chickpea curry recipe at the last minute in college, when I was desperate for a new dinner option, craving Indian food, and needed to use up a can of garbanzo (chickpea) beans. 

I promise this chickpea curry is super easy. After all, I was stuck in a college apartment kitchen and generally didn’t have enough time for time consuming recipes. 

Easy Healthy Chickpea Curry

This chickpea curry is great served on top of quinoa, but would also be great with brown rice or basmati rice pilaf.  I always serve it with a big spoonful of greek or regular plain yogurt.  This helps cut any heat and tastes wonderful. 

Easy Healthy Chickpea Curry

Easy Healthy Chickpea Curry

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An easy chickpea curry made onions, canned garbanzo beans, and canned tomatoes. Serve with quinoa or basmati rice pilaf!

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon medium curry powder
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 (15-ounce) can chopped tomatoes
  • 1 (15-ounce) can chickpeas drained and rinsed well
  • 2 spoonfuls plain whole fat yogurt optional
  • kosher salt
  • freshly ground black pepper

Instructions 

  • Heat oil in a non-stick skillet over medium heat. Add onion and saute until soft and golden in color. Add the garlic and spices, and cook for 1 to 2 minutes, stirring continuously until aromatic.
  • Add the chopped tomatoes and cook for an additional 1 to 2 minutes. Add the drained chickpeas, cover, and allow mixture to simmer for 20 to 25 minutes, stirring occasionally. Stir in the yogurt just before serving. Serve immediately.
Serving: 1serving, Calories: 236kcal, Carbohydrates: 34g, Protein: 10g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Cholesterol: 1mg, Sodium: 607mg, Fiber: 9g, Sugar: 8g