Low-sodium Chickpea Curry

This Low-Sodium Chickpea Curry is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. Packed with flavor and nutrients, this curry is sure to become a family favorite.

Low-sodium Chickpea Curry

Ingredients

  • 2 cans (15 oz) chickpeas, drained and rinsed
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger. Cook until the onion is soft and translucent.
  2. Add the curry powder, turmeric, cumin, and paprika. Stir to coat the onion mixture with the spices.
  3. Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
  4. Add the drained and rinsed chickpeas to the pot. Season with salt and pepper to taste.
  5. Simmer the curry for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded together.
  6. Serve the chickpea curry over cooked rice or with naan bread. Enjoy!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
10g
Carbohydrates
35g
Fat
8g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serving suggestions: Serve the chickpea curry over cooked rice or with warm naan bread.

Tips & tricks

Tips: For added flavor, garnish the curry with fresh cilantro and a squeeze of lime juice before serving.

Cost

$10