This 1-pot, 25-minute vegan chickpea curry is simple to make but packed with aromatic Indian flavors you’ll love! Featuring just a few pantry staples, this protein and fiber-rich recipe is guaranteed to earn a spot in your weekly meal rotation.
Start by sautéing the onions in coconut oil until they turn translucent. Remember, we're building layers of taste, so be patient and let them release their natural sweetness. Stir in the minced garlic, ginger, and green chiles, cooking for a couple of minutes until they release their aromas. Then, add the curry powder and give it a stir again.
Pour in the diced tomatoes and chickpeas. Mix everything well to ensure the chickpeas are coated with the spices. Add the coconut milk and water or vegetable broth. Bring the curry to a gentle boil, then reduce the heat and let it simmer to give the flavors time to deepen and meld together.
Last but not least, stir in the garam masala and season the vegan chickpea curry with salt and pepper to your liking. Serve it warm with your favorite garnishes and toppings. Happy eating!