Chickpea Curry

A simple, satisfying favorite.

Why You'll Love This Recipe

• Naturally vegan, high-protein, satisfying.
• Ready in 35 minutes.
• Pantry-friendly.
• Punchy, complex spice without complication.
• Even better as leftovers.

Ingredient Notes

• Ghee adds traditional richness; neutral oil works for vegan.
• Garam masala is the warming Indian spice blend — non-negotiable.
• Real lemon, not bottled.

Ingredient Substitutions

• Spinach added at the end.
• Sweet potato cubes simmered in.
• Coconut milk for creamy; yogurt for tangy.

Equipment Needed

• Large skillet or Dutch oven

Prep Tips

• Drain chickpeas well.
• Measure spices before you start — they all go in fast.

Instructions

1. 1

   Gather and prep: 1 cup chickpeas, 1 medium onion, diced, 3 cloves garlic, minced, 1 ginger, 1 medium tomato, diced, 1 tsp curry powder, 1 cup coconut milk, 1 cup uncooked long-grain rice. mince the garlic, dice the onion, and grate the ginger before you start cooking.

2. 2

   Sauté aromatics with curry.

3. 3

   Add tomato and coconut milk.

4. 4

   Add chickpeas, simmer 15 min.

Artsi Pro Tips

• Cook onions until deeply browned — that's where the depth lives.
• TOAST whole spices in fat for bloom.
• Smash some chickpeas for a thicker, more cohesive curry.

Common Mistakes

• Under-cooked onions — bland.
• Skipping spice toast — flat curry.
• No acid at end — tastes muddy.

Recipe Tags