Turmeric and Cumin Spiced Chickpea Curry

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A hearty, aromatic curry featuring chickpeas simmered in a tomato-based sauce with turmeric and cumin, ideal for serving over rice or with naan. This Indian recipe, ready in about 40 minutes, pairs vegetable oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 2 tbsp vegetable oil
• 1, finely chopped onion
• 2 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 1 tsp turmeric
• 1 tsp cumin
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz), drained and rinsed chickpeas
• 1 cup vegetable broth
• 1/2 tsp salt
• 1/4 tsp (optional) cayenne pepper
• 2 cups cooked rice
• 2 tbsp, chopped 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 tbsp vegetable oil in a large pot over medium heat. Add 1 onion, finely chopped, and cook for 5 minutes until golden. Add 2 garlic cloves, minced, and 1 tbsp fresh ginger, grated, and cook for 1 minute until fragrant.
2. Step 2: Stir in 1 tsp turmeric and 1 tsp cumin, cooking for 30 seconds until aromatic. Add 1 can (14 oz) diced tomatoes and 1 can (15 oz) chickpeas, drained and rinsed, stirring to combine.
3. Step 3: Pour in 1 cup vegetable broth, 1/2 tsp salt, and 1/4 tsp cayenne pepper (if using). Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes.
4. Step 4: Serve the curry over 2 cups cooked rice, garnished with 2 tbsp fresh cilantro.