Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) crushed tomatoes or tomato puree
- 1 cup coconut milk or heavy cream
- 2 tbsp olive oil or ghee
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Salt to taste
- Fresh cilantro for garnish
- Cooked basmati rice or naan for serving
Instructions
- Heat oil in a large skillet over medium heat. Sauté onions until soft and golden, about 5–7 minutes.
- Add garlic and ginger; cook for another minute until fragrant.
- Stir in garam masala, cumin, coriander, turmeric, paprika, and cayenne. Toast spices for 30 seconds.
- Pour in crushed tomatoes and simmer for 10 minutes to thicken and develop flavor.
- Add chickpeas and cook for another 10–15 minutes, stirring occasionally.
- Stir in coconut milk or cream and salt. Simmer for 5 more minutes until creamy and well combined.
- Serve hot over rice or with naan. Garnish with fresh cilantro.
Notes
- Add spinach or peas for extra greens.
- Use cashew cream or yogurt in place of coconut milk.
- Canned chickpeas are convenient, but cooked dried chickpeas offer a firmer texture.
- Refrigerate leftovers for up to 4 days; freeze for up to 2 months.
- Reheat gently with a splash of water or milk if the sauce thickens.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 8g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
