One-Pot Spiced Chickpea and Tomato Curry

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty, aromatic chickpea curry simmered in a spiced tomato base, perfect for a satisfying vegetarian meal. This Indian-inspired game-day recipe (vegetarian, gluten free), ready in about 35 minutes, pairs olive oil, onion, garlic cloves 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 rice, quinoa, or a quick salad. 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 tbsp olive oil
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/4 tsp crushed red pepper flakes
• 14 oz canned diced tomatoes
• 15 oz, drained and rinsed canned chickpeas
• 1 cup vegetable broth
• to taste salt
• 1/4 cup, chopped fresh cilantro leaves
• 1/2 cup (optional for serving) plain yogurt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1/4 tsp crushed red pepper flakes, stirring constantly for 30 seconds to toast the spices.
4. Step 4: Pour in 14 oz canned diced tomatoes and 1 cup vegetable broth, bring to a simmer and cook uncovered for 8 minutes until the sauce thickens slightly.
5. Step 5: Add 15 oz drained and rinsed canned chickpeas and season with salt to taste. Simmer for an additional 10 minutes so the chickpeas absorb the flavors.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro leaves. Serve hot with 1/2 cup plain yogurt on the side, if desired.