This vegan chickpea curry recipe is easy to make in one pot with canned chickpeas, garlic, ginger, and fragrant Indian spices for a delicious weeknight meal.
Prep Time
10 mins mins
Cook Time
30 mins mins
Total Time
40 mins
Servings:
8
Ingredients
2tablespoons vegetable oil
2onions minced
2cloves garlic minced
2teaspoons fresh ginger root finely chopped
6whole cloves
2 sticks cinnamon crushed (2 inch)
1teaspoon ground cumin
1teaspoon ground coriander
salt
1teaspoon cayenne pepper
1teaspoon ground turmeric
2 cans garbanzo beans (15 ounce)
1cup chopped fresh cilantro
Instructions
1
Gather the ingredients.
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.
Enjoy!.
