Curried Chickpeas
This 30-minute curried chickpeas recipe is packed with protein, has comforting Indian-inspired flavors, and is quick and easy to make with simple ingredients! Stovetop, slow cooker, and Instant Pot instructions included.
Servings: 4 to 6
Calories: 278kcal
Ingredients
- 1 tablespoon of neutral oil
- 1 yellow onion, diced
- 2 teaspoons of curry powder or more to taste
- ½ teaspoon of cinnamon
- 2 cups of tomato sauce
- 4 garlic cloves, peeled
- 1-inch piece of ginger, peeled
- 2 (15-ounce) cans of chickpeas, drained and rinsed
- 1 (12-ounce) box of soft silken tofu
- Salt and pepper to taste
- Cilantro, chopped for garnish (optional)
- Lime wedges, garnish (optional)
Instructions
- Heat the oil in a large pan with a lid over medium heat.
- Add the onions and lower the heat to a medium-low. Cover with the lid and cook the onions until translucent, fragrant, and slightly charred. Mix occasionally to prevent burning.
- While the onions are cooking, to a blender, add the tomato sauce, garlic, ginger, and silken tofu. Blend for one minute. Set aside.
- Remove the lid from the pan and add the curry powder and cinnamon to the onions. Mix well and cook for 20 seconds.
- Add the tomato-tofu mixture and chickpeas to the pan. Turn the heat up to medium and bring to a light boil. Lower the heat to a simmer, cover with the lid, and cook for at least 20 minutes occasionally mixing to prevent it from sticking to the pan and burning. The longer it simmers, the more flavorful and softer the chickpeas get. Taste and add salt and pepper to taste.
- Serve and garnish with cilantro and a lime wedge if using.
Notes
Optionally serve over rice and with a side of pita bread or naan.
- Sauté the aromatics: For a deeper, more complex flavor profile, sauté the garlic and ginger for about 1 minute in a hot oiled pan before blending.
- Omit the oil: Make this an oil-free meal by sautéing the onions in a splash of vegetable broth instead.
- For more creaminess: Blend a can of coconut milk with the tofu, tomatoes, and aromatics, or stir in the coconut milk when the chickpeas are done simmering.
- Eat the next day: I know these curried chickpeas look tempting but if you can hold off on eating the batch until the next day, do it! This will give the flavors even more time to develop, making your dinner 10 times as delicious.
Nutrition
Calories: 278kcal | Carbohydrates: 41g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 1186mg | Potassium: 786mg | Fiber: 12g | Sugar: 6g | Vitamin A: 711IU | Vitamin C: 14mg | Calcium: 118mg | Iron: 4mg
