Slow-Cooked Indian Chickpea Curry with Toasted Cumin

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 developed and reviewed.

A hearty, slow-cooked chickpea curry rich with toasted cumin and warming spices, simmered in a tomato and coconut milk base. This Indian-inspired vegan recipe, ready in about 60 minutes, pairs canned chickpeas, 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 6, 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: 15 min Cook: 45 min Serves 6 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 2 tsp ground cumin and toast for 1 minute until fragrant.
  2. Step 2: Add 1 large finely chopped onion, 4 minced garlic cloves, and 1 tbsp minced fresh ginger. Sauté for 5-6 minutes until the onion is translucent and golden.
  3. Step 3: Stir in 1 cup tomato puree, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1/4 tsp chili powder, and 1 1/2 tsp salt. Cook for 3 minutes until the sauce thickens slightly.
  4. Step 4: Add 2 drained and rinsed 15 oz cans of chickpeas and 1 cup coconut milk. Bring to a simmer, cover, and cook on low heat for 30 minutes, stirring occasionally.
  5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve with basmati rice or naan.

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