Simple Chickpea Curry in 25 Minutes
Easy Chickpea Curry made on the stovetop in 25 minutes. This not spicy curry is made with cans of chickpeas, diced tomatoes and coconut milk to make a delicious dinner the entire family will like!
Servings 6
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 14 ounce can diced tomatoes don’t drain
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 15 ounce cans chickpeas, drained (also known as garbanzo beans)
- 13 ounce can coconut milk
- 4 cloves garlic minced
- 1 tablespoon garam masala
- 1 ½ teaspoon curry powder
- ¼ teaspoon cumin
- 2 teaspoons all-purpose flour
Instructions
- In a large skillet add olive oil over medium high heat. Add onions, diced tomatoes, salt and pepper to the skillet, stirring to mix. Heat on a low boil until onions are softened, about 10 minutes.
- Add chickpeas, coconut milk, minced garlic, garam masala, curry powder and cumin to the skillet, stirring to combine.
- Bring the curry to a boil. Add flour and stir to completely mix in - the flour will thicken the sauce. Reduce heat to simmer and continue cooking for 10 more minutes.
- Serve curry (we love it with rice and naan) and enjoy!
