No-Rise Skillet Tomato and Chickpea Curry
A quick curry with canned chickpeas and fresh tomatoes, simmered with warming spices in a skillet for a hearty vegetarian meal. This Indian-inspired curry recipe (vegetarian), ready in about 30 minutes, pairs canned chickpeas, drained and rinsed, olive oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 1 15-oz can canned chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/4 tsp ground chili powder
- 1 14.5-oz can canned diced tomatoes
- 1/2 cup water
- to taste salt
- 2 tbsp fresh cilantro, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, then add 1 medium finely chopped onion and sauté for 5 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/4 tsp ground chili powder, stirring for 30 seconds to toast the spices.
- Step 4: Pour in 1 can (14.5 oz) diced tomatoes with their juices and 1/2 cup water, bringing the mixture to a gentle simmer.
- Step 5: Add 1 can (15 oz) drained and rinsed chickpeas, stirring to coat them in the sauce. Simmer uncovered for 10 minutes until the sauce thickens slightly.
- Step 6: Season with salt to taste and sprinkle 2 tbsp chopped fresh cilantro on top before serving with rice or flatbread.
Frequently asked questions
How long does No-Rise Skillet Tomato and Chickpea Curry take to make?
Total time is about 30 minutes (10 min prep + 20 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 No-Rise Skillet Tomato and Chickpea 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 olive oil from drying out.
Can I substitute ingredients in No-Rise Skillet Tomato and Chickpea 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 No-Rise Skillet Tomato and Chickpea 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 No-Rise Skillet Tomato and Chickpea 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.
