Cumin-Coriander Chickpea Curry with Tomato

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty chickpeas simmered in a spiced tomato base with cumin and coriander, ideal for rice or roti. This indian-inspired vegetarian ready in about 40 minutes pairs chickpeas, tomato puree, onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (15 ratings) Prep: 15 min Cook: 25 min Serves 4 Indian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp oil in a large pot over medium heat. Add 1 tbsp cumin seeds and 1/4 cup chopped onions, and cook until onions are golden, about 5 minutes.
  2. Step 2: Add 2 tbsp ginger-garlic paste and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 cup tomato puree, 1/2 tsp turmeric, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp red chili powder, and salt to taste. Cook for 10 minutes until the sauce thickens.
  4. Step 4: Add 1 can (15 oz) chickpeas and 1/2 cup water. Simmer for 15 minutes on low heat.
  5. Step 5: Stir in 1/4 cup chopped cilantro and cook for 1 minute. Serve hot.

Frequently asked questions

How long does Cumin-Coriander Chickpea Curry with Tomato take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cumin-Coriander Chickpea Curry with Tomato?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chickpeas from drying out.

Can I substitute ingredients in Cumin-Coriander Chickpea Curry with Tomato?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cumin-Coriander Chickpea Curry with Tomato for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cumin-Coriander Chickpea Curry with Tomato vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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