This Easy Chickpea Curry is a flavor-packed, protein-rich meal that comes together using simple pantry staples. Affordable, fast, and nutritious, it’s perfect for meatless Mondays or anytime you need a satisfying dinner without spending much.
Easy Chickpea Curry
Servings
4
servingsPrep time
5
minutesCooking time
20
minutesTotal time
25
minutesA rich, aromatic chickpea curry made with canned tomatoes, pantry spices, and broth—ready in under 30 minutes.
Ingredients
1 can (15 oz) chickpeas, drained
1 can (14.5 oz) diced tomatoes
1 cup broth (any kind)
1 tablespoon vegetable or olive oil
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon salt
Cooked rice, for serving
Directions
- Heat oil in a pan over medium heat.
- Add garlic powder, cumin, chili powder, and paprika; cook for 30 seconds to release the aroma.
- Add chickpeas and stir to coat in the spices.
- Pour in diced tomatoes and broth.
- Simmer for 12–15 minutes, or until thickened.
- Season with salt and serve over rice.
Optional Tips/Variations
- Add coconut milk for extra creaminess.
Stir in spinach or frozen peas in the last 5 minutes.
Serve with naan or flatbread if available.
Storage & Reheating
- Storage: Refrigerate in an airtight container for 4–5 days.
- Reheating: Warm gently on the stovetop or microwave, adding a splash of broth if it becomes too thick.
