Medium-Spiced Chickpea and Tomato Curry

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A vibrant vegetarian curry featuring chickpeas simmered in a medium-spiced tomato sauce, enriched with warm spices and fresh cilantro. This Middle Eastern recipe (vegetarian), ready in about 40 minutes, pairs canned chickpeas, drained and rinsed, onion, finely chopped, garlic cloves, minced 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

• 2 cups canned chickpeas, drained and rinsed
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 14 ounces canned diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 cup water
• 1/4 cup fresh cilantro leaves, chopped

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Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large saucepan over medium heat. Add 1 finely chopped medium onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves and 1 tablespoon grated ginger; cook for 1 minute until fragrant.
3. Step 3: Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, and 1/2 teaspoon red chili powder; stir for 30 seconds to toast the spices.
4. Step 4: Pour in 14 ounces canned diced tomatoes and 1 cup water; simmer for 5 minutes to allow flavors to meld.
5. Step 5: Add 2 cups drained chickpeas and 1 teaspoon salt; stir well and simmer uncovered for 15 minutes until sauce thickens.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with basmati rice or naan bread.