Chickpea and Tomato Curry

Name: Chickpea and Tomato Curry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cans chickpeas, drained; 2 cans crushed tomatoes; 1 onion, diced; 4 cloves garlic; 1 tbsp ginger, grated; 2 tsp cumin; 2 tsp coriander; 1 tsp turmeric; 1 tsp garam masala; 1 can coconut milk; 2 tbsp oil; steamed rice; cilantro and naan to serve

Quick vegan chickpea and tomato curry — weeknight hero with pantry staples. Simmering the chickpeas in the coconut milk for the full 15 minutes lets the sauce properly thicken and the chickpeas soak up the spices.

Total time

35 min

Prep

5 min

Cook

30 min

Difficulty

easy

Cuisine

American

comfort

Ingredients

2 canschickpeas, drained

2 canscrushed tomatoes

1onion, diced

4 clovesgarlic

1 tbspginger, grated

2 tspcumin

2 tspcoriander

1 tspturmeric

1 tspgaram masala

1 cancoconut milk

2 tbspoil

steamed rice

cilantro and naanto serve

Instructions

Sauté onion, garlic, ginger with spices.

Add tomatoes; simmer 10 min.

Add chickpeas and coconut milk; simmer 15 min.

Serve with rice, cilantro, and naan.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

127

Protein

2.5g

Fat

8.8g

Carbs

10.9g

Fiber

2.7g

Sodium

11mg

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