Quick Chickpea Curry

Ingredients

• 1 can (15 oz / 425 g) canned chickpeas (drained and rinsed)
• 1 cup (240 ml) coconut milk (light or regular)
• 1/2 cup (120 g) crushed tomatoes
• 1/2 medium onion
• 2 cloves garlic
• 1 tsp ginger (fresh, grated)
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp lime juice(optional)
• 2 tbsp cilantro (chopped)(optional)
• 2 servings cooked rice or flatbread (to serve)

Instructions

1. 1

   Prep (10 minutes): Finely chop the onion. Mince the garlic and grate the ginger. Drain and rinse the chickpeas.

2. 2

   Cook (15 minutes): In a pot over medium heat, sauté onion for 3–4 minutes until softened. Stir in garlic, ginger, curry powder, turmeric, and cumin; cook 30–60 seconds until fragrant.

3. 3

   Add crushed tomatoes and coconut milk, then bring to a gentle simmer. Stir in chickpeas and salt/pepper.

4. 4

   Simmer 10–12 minutes, stirring occasionally, until the sauce thickens and chickpeas are heated through. Stir in lime juice and cilantro (if using), then serve over rice or with flatbread.