This chickpea curry is cozy, creamy, and bursting with flavor using pantry staples like canned chickpeas, coconut milk, and warm spices.

Scale

2 tbsp olive oil

1 yellow onion, diced

3 garlic cloves, minced

1 tbsp fresh ginger, grated

1 tbsp curry powder

1 tsp cumin

1/2 tsp paprika

1/2 tsp salt (or to taste)

1 can (15 oz) crushed tomatoes

1 can (15 oz) coconut milk

2 cans (15 oz each) chickpeas, drained and rinsed

1 tbsp lemon juice

Fresh cilantro for garnish (optional)

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`Heat oil in a large pot over medium heat. Add diced onion and sauté until translucent.

Add garlic and ginger; cook for 1 minute until fragrant.

Sprinkle in curry powder, cumin, paprika, and salt. Stir well and cook for 30 seconds.

Pour in crushed tomatoes and deglaze the pan, scraping up browned bits.

Add coconut milk and stir until smooth. Bring to a simmer.

Add chickpeas and simmer for 10–15 minutes, uncovered, to thicken.

Stir in lemon juice. Taste and adjust salt.

Serve hot, garnished with cilantro if desired.

Use full-fat coconut milk for extra creaminess.

For added protein, stir in a handful of baby spinach or tofu.

Pairs beautifully with basmati rice or flatbread.