1-Gathering and Sautéing Your Aromatics: First things first, heat 2 Tbsp of vegetable or coconut oil in a large pot over medium-low heat. Add 1 medium thinly sliced onion, 3 minced garlic cloves, and ¼ tsp of crushed red-pepper flakes. Stir them occasionally until the onion turns a deep golden color, which takes about 15 minutes. If it starts looking dry, splash in a bit of water to keep things moving smoothly.

2-Toasting the Spices: Once your aromatics are ready, crank the heat up to medium and stir in 1 2 Tbsp of curry powder and 1 tsp of ground cumin. Let them toast for about 1 minute until they smell amazing and nutty. This step really brings out the flavors and makes your Easy Chickpea Curry stand out.

3-Building and Simmering the Sauce: Next, add 1 can (15 oz) of crushed tomatoes, scraping the bottom of the pot to get all those tasty browned bits. Then, pour in 1 can (13.5 oz) of coconut milk and stir in 2 cans (15 oz each) of drained and rinsed chickpeas. Turn the heat down to low and let everything simmer for about 10 minutes until the sauce thickens and the chickpeas are nice and tender.

4-Final Seasoning and Serving: Taste your creation and add salt, freshly ground black pepper, and more spice if you like it hotter. Finally, spoon it over cooked basmati rice or serve it with warm naan bread, and don’t forget to garnish with chopped fresh cilantro and a squeeze of lime wedges for a fresh twist. Check out our curried rice guide for tips on perfect rice every time. For more on the health perks of chickpeas, discover the health benefits of chickpeas here.