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+ servings
chickpea curry
5 from 1 vote

Chickpea Curry

This easy chickpea curry is packed with veggies and a delicious curry sauce. Make it all in one pot in under 30 minutes, and dinner is served!
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Fat 20
Carbs 37
Protein 13
Yield 6

Ingredients

  • 2 tablespoons olive oil
  • 5 cloves garlic minced
  • 1 small yellow onion minced
  • 2 teaspoons freshly grated ginger
  • 1/2 teaspoon salt divided
  • 15 oz. canned full-fat coconut milk
  • 1/2 cup vegetable broth
  • 15 oz. canned diced tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons garam masala
  • 1 teaspoon curry powder
  • 1/4 teaspoon red pepper flakes
  • 1 large red pepper minced
  • 30 oz. canned garbanzo beans drained and rinsed
  • 4 cups kale packed
  • fresh lime juice for garnish

Instructions

  • Heat olive oil in a large skillet or Dutch oven over medium/high heat. When the olive oil is fragrant, add garlic, onion, ginger, and 1/4 teaspoon salt. Saute for 3-5 minutes or until the onion is translucent.
  • Next, add coconut milk, vegetable broth, diced tomatoes, tomato paste garam masala, curry powder, red pepper flakes, and 1/4 teaspoon salt. Mix to combine and bring to a boil over medium/high heat.
  • Once boiling, add red pepper and garbanzo beans and turn the heat down to low/medium. Let simmer for 10 minutes.
  • Finally, add in kale and cook for 2-3 minutes, or until wilted.
  • Serve over your favorite grain with a fresh squeeze of lime juice.

Nutrition Facts

Calories: 379kcal | Carbohydrates: 37g | Protein: 13g | Fat: 20g | Fiber: 11g | Sugar: 8g