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Chickpea curry with tomatoes and cilantro served with white rice

Easy Chickpea Curry

Canned chickpeas and tomatoes simmered with curry powder, cumin and garlic into a thick, fragrant curry. Ready in 25 minutes and served over rice.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon vegetable or olive oil
  • 1 small onion diced
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon chili powder optional
  • 2 cans (15 oz) chickpeas drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup vegetable or chicken broth
  • ½ teaspoon salt plus more to taste
  • Cooked rice for serving

Method
 

  1. Heat the oil in a large skillet or saucepan over medium heat. Add the onion and cook for 4–5 minutes, until soft.
  2. Add the curry powder, cumin, garlic powder, paprika and chili powder. Cook for 30 seconds, stirring constantly, until fragrant.
  3. Add the chickpeas and stir to coat them in the spices.
  4. Pour in the diced tomatoes with their juices and the broth. Bring to a simmer.
  5. Simmer uncovered for 12–15 minutes, stirring now and then, until the sauce has thickened.
  6. Season with the salt, taste and adjust. Serve over rice.

Notes

  • For a creamier curry, use 1 cup of canned coconut milk in place of the broth.
  • Stir in spinach or frozen peas during the last 5 minutes.
  • Serve with naan or flatbread if you have it.