Chickpea Curry

Serve this curry with brown rice and your favorite vegetables for a complete vegetarian meal.

Serves: 6Hands-on: 15 minutesTotal: 55 minutesDifficulty: Easy

Serves: 6


  • 1 Tbsp. canola oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 Tbsp. fresh grated ginger
  • 1 Tbsp. curry powder
  • 1⁄4 tsp. salt
  • 1 can (14.5 oz.) light coconut milk
  • 2 cans (14.5 oz.) chickpeas, drained and rinsed
  • 1 can (14.5 oz.) diced tomatoes, drained
  • 1⁄4 cup brown sugar
  • 1⁄4 cup cilantro leaves


  • Preheat the oven to 350°F.
  • Heat the oil over medium-high heat in a 3-quart Dutch oven. When hot, add the onion, garlic, ginger, curry powder, and salt. Cook, stirring occasionally, until the vegetables are tender and beginning to brown, about 10 minutes.
  • Stir in the coconut milk, chickpeas, tomatoes, and brown sugar and bring to a simmer. Cover and bake until the flavors have blended and the chickpeas are tender, about 30 minutes.
  • Stir in the cilantro just before serving.