Step 1
5 minHeat olive oil in a pan over medium heat. Add chopped onion and sauté until translucent.
Ingredients used:
- 1 piece•onion
- 2 tbsp•olive oil

This chickpea curry is a creamy and flavorful Indian-inspired dish that combines the wholesome nuttiness of chickpeas with the luscious creaminess of coconut milk. Perfect for a quick meal, it's both satisfying and delicious.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Easy | Cook Time 30 min | Servings 4 | Serving Size 1 bowl (300g) | Est. Calories 430 per serving |
Carbs 76.5g (28%) | Protein 18.9g (38%) | Fats 12.9g (17%) | Daily Diet 2000 cal (22%) | |
*Percent daily values are based on a 2,000 calorie diet, the US national average.

chickpeas
2 can
drained and rinsed

coconut milk
1 can

onion
1 piece
chopped

garlic
3 clove
minced

ginger
1 tbsp
grated

curry powder
2 tbsp

salt
1 tsp

olive oil
2 tbsp

cilantro
¼ cup
chopped

chickpeas
2 can
drained and rinsed

coconut milk
1 can

onion
1 piece
chopped

garlic
3 clove
minced

ginger
1 tbsp
grated

curry powder
2 tbsp

salt
1 tsp

olive oil
2 tbsp

cilantro
¼ cup
chopped
Heat olive oil in a pan over medium heat. Add chopped onion and sauté until translucent.
Add minced garlic and grated ginger to the pan. Sauté for another 2 minutes.
Stir in curry powder and cook for 1 minute until fragrant.
Add chickpeas and coconut milk. Stir well and bring to a simmer.
Simmer the curry for 10 minutes, allowing the flavors to meld together. Season with salt.
Garnish with chopped cilantro before serving.



