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Curried Chickpeas

A go-to recipe using only pantry staples and ready in 15 minutes!

Servings 6


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 2 15 ounce cans chickpeas, drained
  • 2 15 ounce cans mild diced tomatoes with green chilis, with their juices increase heat with spicier diced tomatoes or turn down the heat with plain diced tomatoes
  • 2 tbsp curry powder
  • 10 ounces canned coconut milk (1 1/4 cups) use remaining milk as part of liquid to cook rice, quinoa or couscous
  • salt to taste


  1. In large skillet, heat oil over medium heat.

  2. Add onion and garlic and cook for 5 minutes, until the onion is soft.

  3. Stir in the chickpeas, tomatoes with green chilis and the juices from the can, the curry powder, and the coconut milk. Season with salt.

  4. Cook for 5 to 10 minutes more, until heated through. Serve hot.