Zero-Waste Chickpea Curry
A vibrant vegan curry made with pantry staples that transforms canned chickpeas into a creamy, aromatic dish. This indian-inspired one pot (vegan) ready in about 30 minutes pairs (15 oz each) canned chickpeas, medium chopped onions, minced ginger 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.
Ingredients
- 2 cans (15 oz each) canned chickpeas
- 1 medium chopped onions
- 1 tbsp minced ginger
- 2 cloves minced garlic
- 1 can (13.5 oz) canned coconut milk
- 2 tbsp curry powder
- 1 cup chopped tomatoes
- 1/2 cup vegetable broth
- 1 tbsp lime juice
- 2 tbsp chopped fresh cilantro
- 1/2 tsp salt
Instructions
- Step 1: Heat a large skillet over medium heat. Add 1 medium chopped onion, 1 tbsp minced ginger, and 2 cloves minced garlic, sautéing for 3 minutes until onions are translucent and fragrant.
- Step 2: Stir in 2 cans (15 oz each) canned chickpeas (drained and rinsed), 1 can (13.5 oz) canned coconut milk, 2 tbsp curry powder, 1 cup chopped tomatoes, 1/2 cup vegetable broth, and 1/2 tsp salt. Bring to a gentle simmer.
- Step 3: Cook uncovered for 15 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon. Remove from heat, stir in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro, and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zero-Waste Chickpea Curry take to make?
Total time is about 30 minutes (15 min prep + 15 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 Zero-Waste Chickpea Curry?
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 (15 oz each) canned chickpeas from drying out.
Can I substitute ingredients in Zero-Waste Chickpea Curry?
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 Zero-Waste Chickpea Curry 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 Zero-Waste Chickpea Curry vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
