Ingredients
Scale
- 2 cups canned chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 cup coconut milk
- 1 cup diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic; sauté until softened.
- Stir in curry powder and cook for a minute.
- Add chickpeas, coconut milk, diced tomatoes, salt, and pepper.
- Bring to a simmer and cook for 5-7 minutes.
- Stir in fresh cilantro before serving.
Notes
- Serve with rice or naan for a complete meal.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg