Easy Healthy Chickpea Curry
Ok, so I literally came up with this recipe at the last minute in college, when I was desperate for a new dinner option, to use up a can of garbanzo (chickpea) beans, and craving Indian. I promise it is super easy…after all, I was stuck in a college apartment kitchen and generally didn’t have enough time for long food preps, etc. It turned out great (much to my excitement..and stomach) and so now I’m here to pass along the goods to you. It is super healthy, has tons of fiber and protein from the chickpeas, and is very low in fat.
Easy Healthy Chickpea Curry
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 (15-oz) can of chopped tomatoes
- 1 (15-oz) can of chickpeas, drained and rinsed
- 2 spoonfuls plain yogurt (optional)
- salt and pepper
Directions:
- Heat oil in non-stick skillet over medium heat. Add onion and saute until soft or golden color.
- Add the garlic and spices, and cook for 1-2 minutes, stirring continuously until aromatic.
- Add the tomatoes and cook 1-2 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.
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Super easy, what did I tell you? This is great served with quinoa, but would also be great with brown rice or basmati, or nothing at all. I always serve it with a big spoonful of greek or regular plain yogurt. This really helps cut any heat and just tastes good! Enjoy and be sure to let me know your thoughts if you decide to make it yourself !
This sounds yummy. I need this for a quick meal during the week. Very impressive recipes. You have a very bright future ahead of you.
Great recipe! Very tasty! I added edamame beans as I don't care for tomatoes! Thanks for sharing!!
Natalie — Glad to hear you liked it!! Thanks for visiting!
Delicious!!! Loved the flavor and simplicity. Thanks!
This recipe has really saved me. I had to go gluten free this year, but I don’t cook all gluten free for my family. I have found this quick and easy to prepare for myself while they enjoy the glutenous meals. I can keep the ingredients on hand all the time and just whip it up! And, it is delicious the next day. Thank you very much for this recipe!
Hi there. I’ve made this a couple times and it is so yummy and easy! Thank you for sharing it. I am wondering about where in the process I could add in chicken?
Of course! I’m glad you’ve made it and enjoyed it! I should really update it (just made a few updates actually, it was in need of some love!) and do a new post–maybe I’ll do a chicken version! Since this one cooks so quickly, I would say it would be best to use chicken breast, cut them into 1/2-3/4″ cubes and add them at the same time as the tomatoes.
Another option would be to saute cubed chicken in another skillet or saute pan (with some olive, canola, or even coconut oil), and just stir in at the very end with the chickpeas. Hope this helps!