This easy chickpea curry is made with canned chickpeas for a fast, convenient vegan meal. Fresh ginger, garlic, and Indian spices add lots of flavor.
Prep Time::10 mins
Cook Time::30 mins
Total Time::40 mins
Servings::8
Ingredients
2 tablespoons vegetable oil
2 onions, minced
2 cloves garlic, minced
2 teaspoons fresh ginger root, finely chopped
6 whole cloves
2 (2-inch) sticks cinnamon, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
pinch of salt
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 (15 ounce) cans chickpeas
1 cup chopped fresh cilantro
Directions
Heat oil in a large frying pan over medium heat. Add onion; cook and stir until onions are tender, about 3 to 5 minutes.
Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in chickpeas and their liquid. Continue to cook and stir until heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.