One-Pot Greek Chickpea Curry with Tangy Yogurt

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A plant-based, creamy chickpea curry made with Greek yogurt and warm Mediterranean spices, perfect for a comforting and nutritious meal. This Greek-inspired vegan recipe, ready in about 30 minutes, pairs canned chickpeas, drained and rinsed, Greek yogurt, olive oil 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.

Prep: 10 min Cook: 20 min Serves 4 Greek cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and cook for 6 minutes until softened and translucent.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger; sauté for 1 minute until fragrant.
  3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, and 1/4 tsp ground cinnamon. Cook for 1 minute, stirring constantly to toast the spices.
  4. Step 4: Pour in 1 cup crushed tomatoes and 1/2 cup water. Stir well and bring to a simmer.
  5. Step 5: Add 2 cups drained chickpeas and stir to combine. Cover and simmer for 10 minutes to develop flavor.
  6. Step 6: Remove from heat and gently fold in 3/4 cup Greek yogurt, stirring until fully incorporated and creamy.
  7. Step 7: Season with salt and black pepper to taste. Garnish with 2 tbsp chopped fresh parsley before serving.

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