Chickpea Curry

This vegan chickpea curry recipe is easy to make in one pot with canned chickpeas, garlic, ginger, and fragrant Indian spices for a delicious weeknight meal.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 221 Calories

Ingredients

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 1 cup chopped fresh cilantro
• 2 onions, minced
• 1 teaspoon ground turmeric
• 6 whole cloves
• 1 teaspoon ground coriander
• salt
• 2 teaspoons fresh ginger root, finely chopped
• 2 (2 inch) sticks cinnamon, crushed
• 2 (15 ounce) cans garbanzo beans

Recipe Instructions

Step 1

Heat oil in a large frying pan over medium heat. Add onion; cook and stir until onions are tender, about 3 to 5 minutes.

Step 2

Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in chickpeas and their liquid. Continue to cook and stir until heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.