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chickpea curry served with white rice

Easy Chickpea Curry

A rich, aromatic chickpea curry made with canned tomatoes, pantry spices, and broth—ready in under 30 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 300
Ingredients Method Notes

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

Method
 

  1. Heat oil in a pan over medium heat.
  2. Add garlic powder, cumin, chili powder, and paprika; cook for 30 seconds to release the aroma.
  3. Add chickpeas and stir to coat in the spices.
  4. Pour in diced tomatoes and broth.
  5. Simmer for 12–15 minutes, or until thickened.
  6. Season with salt and serve over rice.

Notes

u003cliu003eAdd coconut milk for extra creaminess.u003cbru003eStir in spinach or frozen peas in the last 5 minutes.u003cbru003eServe with naan or flatbread if available.u003c/liu003e