This Quick and Easy Chickpea Curry is bound to keep you warm on these cold Winter nights.
Quick and Easy Chickpea Curry
This Quick and Easy Chickpea Curry is one of my favorite recipes to cook when we’re short on time BUT also looking for a hot, Indian spice, flavor-bursting meal. Sometimes (especially in the winter) I look towards my Mom’s cooking a little more often. Growing up, Indian food at our house was always a hot meal at the end of the day. This dish captures all that cozy goodness using our usual suspects including a warming dose of turmeric, garam masala, and chili powder.
Add a bay leaf for some extra flavor while cooking your chickpea curry!
The dish is made impossibly easy with just one good can of tomatoes and two cans of chickpeas! I love topping off our bowls with a little goat cheese as well (not mandatory but HIGHLY encouraged, friends!). Goat cheese, or even feta cheese, does a great job of mellowing out the heat of the chili powder and giving it a cool, savory contrast. Just add rice or naan to your dish and you’ll have a complete meal in just about 30 minutes or less.
If you make this recipe, I’d love to see pictures of your creations on Pinterest, Instagram, Facebook, and TikTok! Hashtag them #thehappyhaandi. And tag me @thehappyhaandi.
Quick and Easy Chickpea Curry
Equipment
- 1 Deep Skillet ( or Soup Pot)
Ingredients
For the Chickpea Curry:
- 31 oz Canned Chickpeas (drained) 2 Cans
- 28 oz Canned San Marzano Whole Tomatoes 1 Large Can
- 1 tsp Turmeric Powder
- 1.5 tsp Garam Masala
- 1-2 tsp Chili Powder
- 1 tbsp Olive Oil
- 1 Bay Leaf optional
Additionals for Serving:
- Goat Cheese
- Naan
- Rice
Instructions
For the Chickpea Curry:
- To a hot skillet (medium-high heat), add olive oil and the 2 cans of drained chickpeas and gently fry for 1 minute. Add in chili powder, garam masala, turmeric. Shake (stir) to coat.
- Reduce the heat and add in the canned tomatoes. As you slowly pour them into the pan, be sure to slowly break the tomatoes with you hands. Squeeze carefully! They tend to splatter. Once all the tomatoes are in, give it a good stir to evenly distribute the chickpeas, and add the bay leaf.
- Bring the mixture to a steady simmer, cover and let cook for 20 minutes.
- Once the 20 minutes is up, uncover, stir and taste test. Add any additional seasonings - extra chili powder and salt are some things I tend to add sometimes.
- Serve topped with goat cheese and some naan!
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