Easy Chickpea Curry

April 4, 2018

What is up with this weather?! One day it will be 60 and sunny and the next its 48 and raining! Weather has a way of dictating the type of food I eat. When its cold I want some something that will warm me up, more comforting. While its the opposite when its hot out. With this typical Oregon weather we have been having it has me reaching for something warm and comforting but also on the lighter side. Insert this easy chickpea curry!

I am a huge fan of Indian food and chickpeas so, chickpea curry (with a side of garlic naan) seemed like the perfect fit. It’s quick and easy and seriously delicious. It is one meal that we eat on regular rotation.


  • 1 tablespoon olive oil
  • 1 large yellow onion (diced)
  • 3 garlic cloves (minced)
  • 2 tablespoons curry powder
  • 1 cinnamon stick (3 inches)
  • pinch of ground cloves
  • 2 cans (15 ounces each) chickpeas (drained)
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • salt and pepper to taste
  • chopped parsley,lemon wedges, and naan, for serving

In a sauce pan heat your oil over medium–high heat. Add in the onion and cook until softened and the edges start to brown. Then add in the garlic, curry, cinnamon stick, and cloves. Cook that up until fragrant, about 30 seconds. Next up add the chickpeas, tomato paste, salt, pepper and 2 cups vegetable broth. Bring it to a boil and then reduce to a simmer, cover and cook for about 20 minutes.
Remove the cover from the pot and increase heat a bit until the sauce is slightly reduced and thickened, about 5 minutes. Serve over rice, topped with parsley and lemon wedges with a side of naan bread and delight in the easy delicious meal!

Bonus, this keeps really well in the fridge and I think it tastes even better the next day after the flavors have had time to meld!

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