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Quick Chickpea Curry (Recipe Inspired by THE CANDID LIFE OF MEENA DAVE)

chickpea curry, rice, and lime wedges

You guys, I am SO EXCITED to be sharing one of my favorite recipes with you today: Quick Chickpea Curry!

curry spice mix

Who else loves a good hot lunch?

(Did anyone else read the words “hot lunch” and have a flashback to lining up in their elementary school cafeteria? You are my people.)

I’m not a fan of raw or chilly foods, so if given the choice, I prefer my lunchtime meals to be piping hot.

skilley of quick chickpea curry

Now that I’m working remotely on a permanent basis – which means access to my own kitchen at lunchtime – I regularly meal prep Quick Chickpea Curry. It’s one of my go-to recipes because I can make AND eat it during my lunch hour — with time to spare for packing away leftovers for the rest of the week.

And this curry makes plenty of leftovers.

angle of curry dish

 

 

Why is Quick Chickpea Curry the book-inspired recipe for The Candid Life of Meena Dave?

My beloved Quick Chickpea Curry struck me as the perfect book-inspired recipe for The Candid Life of Meena Dave.

Main character Meena doesn’t do much cooking, but she takes a stab at some Indian recipes as she grows closer to her Aunties and learns more about her heritage.

This curry dish would have been the perfect recipe for Meena to cut her culinary teeth on. It’s super simple, comes together in only 20 minutes, and it still packs in all the flavor of an authentic Indian curry.

spoonful of chickpea curry

 

 

What I love about Quick Chickpea Curry

Chickpeas are one of my favorite ingredients when I’m looking for a meatless meal.

They add so much texture, contain so many nutrients, and they’re pretty bland on their own — which means they’re the perfect vehicle for the rich, flavorful curry sauce poured over them.

skillet and bowl of curry over rice

While other quick curries I’ve seen only call for curry powder, I decided to add some garam masala and dried ginger to the mix.

It was totally the right thing to do.

spoon in a pan of curry

Quick Chickpea Curry’s luxuriously creamy sauce (thanks, coconut milk!) packs a punch with flavor: floral notes from the cardamom, warmth from the cloves, and a pinch of heat from the dried ginger.

For those of you who don’t like things too spicy, don’t worry: this dish has just enough heat to give you a pleasant little buzz at the back of your throat without burning your tastebuds off.

bowl of curry

And the beauty of making curry at home is that you can alter the spice level to your taste.

Do you want to set off a three-alarm fire in your mouth? Go ahead! Just increase the amount of ginger and pepper you stir into the sauce.

spoon in chickpea curry

How to serve Quick Chickpea Curry

Quick Chickpea Curry is best served over some cooked rice, and with a squeeze of lime and some chopped fresh cilantro.

Give your lunchtime meal some relaxing restaurant vibes by starting with a small Mixed Berry Spinach Salad and a basket of fluffy naan bread on the side. Head back to work with a refreshing Iced Dirty Chai Latte in hand. 

And, if you’re looking for other chickpea recipes, be sure to check out my Chickpea Shepherd’s Salad, Shrimp Turmeric Curry, Chickpea Burgers with Mint Tahini Carrot Slaw, and Ratatouille Pasta.

chickpea curry, rice, and lime wedges

Quick Chickpea Curry

This flavorful chickpea curry tastes like it's been simmering all day but comes together in just 20 minutes! Serve over rice with cilantro and lime wedges.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Lunch
Cuisine Indian
Servings 4 servings

Ingredients
  

  • 2 cans of 14-oz chickpeas, drained and rinsed
  • 1 small onion, finely diced
  • 1 1/2 tbsp extra virgin olive oil
  • 1 tbsp curry powder
  • 1/2 tsp garam masala
  • 1/2 tsp ground ginger
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
  • 1 14-oz can coconut milk
  • juice from half a lime
  • chopped fresh cilantro (optional)

Instructions
 

PREP INSTRUCTIONS

  • Drain the chickpeas and set aside.
  • Chop your onion and set aside.
  • Chop cilantro and set aside (optional).

COOKING INSTRUCTIONS

  • Heat the olive oil in a large skillet over medium heat. Add in the chopped onion, stir to coat, and let cook 5-6 minutes, until onions have slightly softened and turned golden.
  • Add the curry powder, garam masala, ginger, salt, and pepper to the skillet and stir to combine. Let cook 1-2 minutes, or until fragrant.
  • Stir the chickpeas into the skillet, then add the coconut milk. Stir to combine. Bring chickpea curry to a boil, then let simmer 3-5 minutes.
  • Turn off the heat. Squeeze the juice of half a lime into the skillet and stir into the chickpea curry. Garnish with chopped cilantro, if desired.
  • Serve chickpea curry while still hot. Best served with rice and/or naan bread.
Keyword chickpeas, curry, garam masala, Quick

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