Coconut Chickpea Curry

Course: Entrees
Difficulty: Easy
Pulse Type: Chickpeas
Specialty Diet: Gluten Free, Vegan, Vegetarian
Nutrition: 1/2 cup serving
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings


  • 2 tbsp olive oil
  • 1 onion sweet; chopped
  • 2 cloves garlic minced
  • 2 cups chickpeas cooked
  • 1 (14.5-oz) can tomatoes petite diced
  • 1 (13.5-oz) can coconut milk light
  • 1 1/2 tsp curry powder
  • 1 tsp cumin ground
  • 1 tsp salt or more to taste
  • 1/2 tsp coriander ground
  • cilantro chopped, for serving
  • rice, basmati hot, cooked; 4-6 cups for serving


  1. Heat olive oil in a large skillet over medium heat and add in chopped onion and garlic. Cook until fragrant and softened.
  2. Add in chickpeas, tomatoes, coconut milk, curry powder, cumin, salt and coriander. Stir together. Turn heat up to medium-high and simmer, stirring frequently, until broth has cooked down some and thickened a bit, about 10-15 minutes.
  3. Place hot, cooked basmati rice on plates on in bowls and ladle curry over the top. Sprinkle with a bit of cilantro and serve!