Easy Chickpea Curry
This easy chickpea curry is the recipe you need to make on busy weeknights! From start to finish it’s ready in 25 minutes! Using canned chickpeas, diced tomatoes and coconut milk – you might have everything you need to make it in your kitchen right now! We love Indian takeout, so I was excited to finally be able to make a curry that my entire family loves but for SO much less than Indian takeout costs! Serve this curry over basmati rice (and with naan to dip into the curry!) and enjoy! This curry is not spicy, making it super kid approved! All 3 of my kids (big and little) love this curry! Sometimes when we get Indian takeout it’s too spicy for them, but this curry is perfect! Love this simple chickpea recipe? Then you will probably like my 30 minute Indian Butter Chicken (30 minutes) and Crockpot Butter Chicken too!
Garbanzo Bean Curry Ingredients
2 cans chickpeas , aka garbanzo beans, you will want to drain these. Can of Coconut Milk Can of Diced Tomatoes – don’t drain these! The juices are free liquid! Chopped Onion Minced Garlic (4 cloves! yeah, that’s right!) Spices – garam masala, curry powder and cumin. All-purpose flour – we use a little bit of this to thicken up the curry. Pantry basics: olive oil, salt & pepper
How to Make Chickpea Curry
Cook diced tomatoes and onions together (with some salt & pepper) in a large skillet until onions are softened. Add chickpeas into the skillet (make sure to drain these). Pour in a can of coconut milk (thanks to my 6 year old helper!). Add a bunch of minced garlic and spices. Stir so everything is coated in the spices and coconut milk and then bring to a low boil. Add in a little bit of flour to help thicken the sauce. Simmer for a little bit longer. Serve and enjoy this chickpea and curry recipe! Pin for later:
