Half-Hour Spiced Chickpea and Tomato Curry
A vibrant, comforting Indian-inspired curry combining chickpeas and tomatoes with warm spices for a hearty vegetarian meal. This indian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs ½ cups chickpeas (cooked or canned), diced tomatoes (canned), medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 1½ cups chickpeas (cooked or canned)
- 1 cup diced tomatoes (canned)
- 1 medium, finely chopped onion
- 3, minced garlic cloves
- 1 tbsp, grated ginger
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric powder
- 1 tsp garam masala
- ¼ tsp red chili powder
- ½ cup water
- to taste salt
- ¼ cup chopped fresh cilantro
- 1 tbsp lemon juice
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5-6 minutes until translucent and soft.
- Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant but not browned.
- Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp turmeric powder, 1 tsp garam masala, and ¼ tsp red chili powder; toast the spices for 30 seconds to release their aroma.
- Step 4: Add 1 cup diced canned tomatoes and cook for 5 minutes until the tomatoes break down and the mixture thickens.
- Step 5: Stir in 1½ cups cooked chickpeas and ½ cup water, then simmer on low heat for 10 minutes allowing flavors to meld.
- Step 6: Season with salt to taste, stir in 1 tbsp lemon juice and ¼ cup chopped fresh cilantro, then remove from heat and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Hour Spiced Chickpea and Tomato Curry take to make?
Total time is about 35 minutes (10 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 Half-Hour Spiced Chickpea and Tomato Curry?
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 diced tomatoes (canned) from drying out.
Can I substitute ingredients in Half-Hour Spiced Chickpea and Tomato Curry?
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 Half-Hour Spiced Chickpea and Tomato Curry 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 Half-Hour Spiced Chickpea and Tomato Curry 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.
