DIVE INTO THE FLAVORS OF INDIA – A 30-Minute Chickpea Curry You’ll Cook Again and Again

There’s something magical about the way Indian cuisine transforms pantry basics into bold, deeply spiced, soul-warming meals. If you’re in the mood for something RICH, VEGAN-FRIENDLY, PROTEIN-PACKED, and absolutely SATISFYING, this one-pan chickpea curry delivers — all in UNDER 30 MINUTES.

Whether you’re meal-prepping for the week or hosting a cozy dinner, this recipe brings the comfort of homemade Indian food to your kitchen without needing a dozen complicated spices.

INGREDIENTS (Serves 4):

• 2 tbsp oil (neutral or coconut)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 tsp cumin
• 2 tsp coriander
• 1 tsp turmeric
• 1 tsp garam masala
• ½ tsp chili powder (adjust to taste)
• 1 can (400g) crushed tomatoes
• 2 cans chickpeas (400g each, drained and rinsed)
• ½ cup water or vegetable broth
• Salt to taste
• Fresh cilantro for garnish
• Optional: a squeeze of lemon or lime juice to finish

INSTRUCTIONS:

BUILD YOUR FLAVOR BASE
Heat the oil in a large pan over medium heat. Add the onion and sauté until golden. Stir in the garlic and ginger, cook for 1–2 minutes.
SPICE IT UP
Add the cumin, coriander, turmeric, garam masala, and chili powder. Stir for 30 seconds to toast the spices and bring out their full aroma.
ADD TOMATOES & CHICKPEAS
Pour in the crushed tomatoes. Cook for 3–5 minutes. Stir in the chickpeas and water or broth. Season with salt.
SIMMER TO PERFECTION
Let the curry simmer gently for 10–15 minutes, until it thickens and the flavors are rich and deep.
GARNISH & SERVE
Top with fresh cilantro and a squeeze of lemon juice. Serve with rice, naan, or eat on its own.

This isn’t just another curry — it’s your NEW FAVORITE PLANT-BASED DINNER:
✅ Quick & Easy
✅ High in Plant Protein
✅ Naturally Gluten-Free
✅ Packed with Indian Flavors

YOU’LL WANT TO MAKE THIS AGAIN AND AGAIN!