Two-Five Spiced Chickpea Curry

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

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 drafted and published.

A rich, aromatic curry blending 2 cups of chickpeas with 5 spices for a hearty vegetarian meal. This Indian-inspired quick recipe (vegetarian), ready in about 50 minutes, pairs Chickpeas, Coconut milk, Tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 20 min Cook: 30 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

2 cups, canned and drained Chickpeas
1 can (14 oz) Coconut milk
2 tbsp Tomato paste
1 tsp Garam masala
1 tsp Cumin
1/2 tsp Turmeric
3 cloves, minced Garlic

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Instructions

Step 1: In a large pot, sauté garlic over medium heat for 1 minute until fragrant.
Step 2: Add tomato paste and cook for 2 minutes, stirring constantly.
Step 3: Stir in chickpeas, coconut milk, garam masala, cumin, and turmeric.
Step 4: Simmer for 15 minutes until the sauce thickens and coats the back of a spoon.
Step 5: Serve with steamed rice or naan, garnished with fresh cilantro.