High Protein Chickpeas Curry

Dive into the hearty goodness of this High Protein Chickpeas Curry, a vibrant and nutrient-packed dish that's perfect for both vegetarians and vegans! This one-pot wonder combines tender chickpeas simmered in a rich, aromatic sauce made with coconut milk, warming spices like cumin, turmeric, and garam masala, and a touch of zesty lemon juice for a perfectly balanced flavor profile. Ready in just 45 minutes, this protein-rich curry is as healthy as it is satisfying, ideal for meal prep or a quick, wholesome weeknight dinner. Serve it over fluffy basmati rice or with warm naan bread, and don't forget the fresh cilantro garnish for that extra pop of freshness. Whether you're looking for a plant-based protein boost or a comforting meal loaded with bold Indian-inspired flavors, this easy chickpea curry will have you coming back for seconds!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups canned chickpeas
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 tablespoons tomato paste
• 1 cup canned tomatoes, diced
• 1 cup coconut milk
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 2 tablespoons fresh lemon juice

Directions

Step 1

Drain and rinse the canned chickpeas well under running water. Set aside.

Step 2

Heat the olive oil in a large skillet or saucepan over medium heat.

Step 3

Add the finely chopped onion and sauté for about 5 minutes, until the onion becomes soft and translucent.

Step 4

Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Step 5

Add the tomato paste to the pan and cook for 2 more minutes, stirring frequently.

Step 6

Mix in the diced canned tomatoes, coconut milk, ground cumin, ground coriander, turmeric powder, garam masala, red chili powder, salt, and black pepper.

Step 7

Stir the mixture well and let it simmer for about 5 minutes.

Step 8

Add the chickpeas to the sauce and stir to coat them well.

Step 9

Reduce the heat to low and cover the pan. Let it simmer for another 15 minutes, allowing the flavors to meld together and the curry to thicken slightly.

Step 10

Adjust the seasoning with more salt or spices as per your taste.

Step 11

Remove from heat and stir in the fresh lemon juice.

Step 12

Serve the chickpea curry hot, garnished with freshly chopped cilantro.

Nutrition Facts

Serving size	1297.3 grams (1297.3g)

Amount per serving	% Daily Value*
Calories	960

Total Fat 38.70g	50%
Saturated Fat 5.90g	30%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 4149mg	180%
Total Carbohydrate 135.10g	49%
Dietary Fiber 29.30g	105%
Total Sugars 47.40g
Protein 28.60g	57%

Vitamin D 0IU	0%
Calcium 367mg	28%
Iron 14mg	76%
Potassium 2368mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.7%

Protein: 11.4%

Carbs: 53.9%