This easy chickpea curry recipe is made with canned chickpeas for a fast, convenient vegan meal. Fresh ginger, garlic, and Indian spices add lots of flavor.
Ingredients
- 2 tablespoons vegetable oil
- 2 onions , minced
- 2 cloves garlic , minced
- 2 teaspoons fresh ginger root , finely chopped
- 6 whole cloves
- 2 sticks cinnamon , 2-inch
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- pinch of salt
- 1 teaspoon cayenne pepper
- 1 teaspoon ground turmeric
- 2 cans chickpeas , 15 ounce
- 1 cup chopped fresh cilantro
Instructions
-
1
Gather the ingredients.
-
2
Heat oil in a large frying pan over medium heat. Add onion; cook and stir until onions are tender, about 3 to 5 minutes.
-
3
Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly.
-
4
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.
-
5
Enjoy!
Nutrition Facts
Per serving
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