Tomato-Based Chickpea Curry with Cumin

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Indian-inspired curry with tender chickpeas simmered in a rich tomato and spice base. This indian-inspired indian (vegetarian, gluten-free) ready in about 40 minutes pairs tablespoons Olive oil, medium 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 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.

★ 4.4 (9 ratings) Prep: 10 min Cook: 30 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Tomato-Based Chickpea Curry with Cumin take to make?

Total time is about 40 minutes (10 min prep + 30 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 Tomato-Based Chickpea Curry with Cumin?

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 tablespoons olive oil from drying out.

Can I substitute ingredients in Tomato-Based Chickpea Curry with Cumin?

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 Tomato-Based Chickpea Curry with Cumin 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 Tomato-Based Chickpea Curry with Cumin vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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