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Quick Chickpea Curry Recipe

This vegan quick chickpea curry recipe combines tender chickpeas, aromatic spices, and a rich tomato base.It creates a satisfying, one-pan meal that feels hearty, balanced, and delightfully efficient.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • Cooked chickpeas drained – 1½ cups (250 g)
  • Onion finely chopped – ½ cup (60 g)
  • Tomato puree – 1 cup 240 ml
  • Garlic minced – 1 teaspoon
  • Ginger grated – 1 teaspoon
  • Cooking oil – 1 tablespoon
  • Cumin seeds – ½ teaspoon
  • Turmeric powder – ½ teaspoon
  • Ground coriander – 1 teaspoon
  • Red chili powder – ½ teaspoon
  • Garam masala – ½ teaspoon
  • Coconut milk – ½ cup 120 ml
  • Salt – ¾ teaspoon
  • Water – ¼ cup 60 ml
  • Fresh cilantro chopped – 2 tablespoons

Method
 

  1. Heat oil in a saucepan over medium heat.
  2. Add cumin seeds and let them sizzle briefly.
  3. Add onion, cooking 3 minutes until soft.
  4. Stir in garlic and ginger, cooking 30 seconds until fragrant.
  5. Add turmeric, coriander, chili powder, and salt, stirring well.
  6. Pour in tomato puree and cook 5 minutes until thickened.
  7. Add chickpeas and water, stirring to coat evenly.
  8. Simmer 7 minutes, then add coconut milk.
  9. Finish with garam masala and cilantro before serving.

Notes

Nutritional Values (Per Serving)

  • Calories: 320 kcal
  • Total Fat: 12 g
  • Saturated Fat: 6 g
  • Carbohydrates: 40 g
  • Fiber: 10 g
  • Protein: 12 g

Vitamins and Minerals (Per Serving, % DV – Max 5)

  • Folate: 35%
  • Iron: 28%
  • Magnesium: 22%
  • Potassium: 18%
  • Vitamin B6: 15%

Additional Notes and Flavor Tips

Add spinach if greens feel necessary today.
Serve with rice or flatbread for emotional completeness.
Leftovers deepen in flavor and judge rushed reheats silently.