Tomato-Based Chickpea Curry with Cumin

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A fragrant Indian-inspired curry with tender chickpeas simmered in a rich tomato and spice base. This Indian recipe (vegetarian, gluten-free), ready in about 40 minutes, pairs Olive oil, Yellow onion, Garlic 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 tablespoons Olive oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 1 teaspoon Ginger
• 1 teaspoon Cumin seeds
• 14.5 ounces Diced tomatoes
• 2 cans (15 ounces each) Chickpeas
• 13.5 ounces Coconut milk
• 2 tablespoons Tomato paste
• 1/2 teaspoon Salt
• 2 tablespoons Fresh cilantro

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat, add 1 medium diced yellow onion and cook for 5 minutes until translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 teaspoon minced ginger, and 1 teaspoon cumin seeds, cooking for 2 minutes until fragrant.
3. Step 3: Add 2 tablespoons tomato paste and cook for 1 minute, then stir in 14.5 ounces diced tomatoes, 2 cans (15 ounces each) drained chickpeas, 13.5 ounces coconut milk, and 1/2 teaspoon salt.
4. Step 4: Simmer uncovered for 20 minutes, then stir in 2 tablespoons chopped fresh cilantro and serve with rice.