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.
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
An easy chickpea curry made onions, canned garbanzo beans, and canned tomatoes. Serve with quinoa or basmati rice pilaf!
- 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
- 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
7 Comments on “Easy Healthy Chickpea Curry”
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!
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!
Delicious!!! Loved the flavor and simplicity. Thanks!
Natalie — Glad to hear you liked it!! Thanks for visiting!
Great recipe! Very tasty! I added edamame beans as I don't care for tomatoes! Thanks for sharing!!
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.