Easy Chickpea Curry
This Chickpea Curry recipe is a simplified version of the more classic Chana Masala, made with pantry staples and comes together in just 25 minutes, but doesn't skimp on flavor!See below the recipe card for step-by-step images.
Servings: 6
Ingredients
- ¼ cup extra-virgin olive oil
- 1 large sweet onion diced small
- 1 tbsp minced fresh ginger
- 3 cloves garlic minced
- 2 tsp granulated sugar
- 2 tsp curry powder (such as Madras)
- 2 tbsp tomato paste
- ½ cup vegetable broth
- 15 oz. can chickpeas rinsed and drained
- 15 oz. can petite diced tomatoes undrained
- 1 tbsp lemon juice
- 1 tsp salt
- black pepper to taste
- 2 tbsp unsalted butter
- 4 cups fresh spinach
- cooked white rice for serving
Instructions
- In a medium saucepan, heat oil on medium-high. Combine onion, ginger, garlic, sugar, curry powder, and tomato paste. Sauté and stir frequently for about 3 minutes.
- Add vegetable broth, chickpeas, diced tomatoes with liquid, and lemon juice; season with the salt and pepper.
- Bring to a simmer and cook, stirring occasionally, for 10 minutes or so, until chickpeas are soft, but not mushy.
- Stir in the butter until melted.
- Stir in the spinach and cook for 1-2 more minutes, or until spinach wilts.
- Taste and adjust seasoning, if necessary.
- Serve in shallow bowls over cooked hot rice.
Video
Nutrition
Calories: 237kcal | Carbohydrates: 23g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 820mg | Potassium: 557mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2278IU | Vitamin C: 17mg | Calcium: 88mg | Iron: 3mg