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Chickpea Curry with Naan

This Chickpea Curry with Naan is a comforting and flavorful dish featuring tender chickpeas simmered in a rich, spiced coconut-tomato sauce. Served with warm naan, it’s a hearty and satisfying meal that’s perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 27 minutes
Servings 4

Ingredients
  

  • 3 tablespoons vegetable oil
  • 1 large yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper optional, adjust to heat preference
  • 1 can 14 oz chickpeas, drained and rinsed
  • 1 can 14 oz crushed tomatoes
  • 1 can 14 oz coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro leaves roughly chopped, for garnish
  • 4 naan breads for serving

Instructions
 

  • Heat oil in a medium pot over medium heat. Add onions and cook, stirring occasionally, until soft and golden, about 5 minutes.
  • Add garlic, ginger, curry powder, turmeric, cumin, and cayenne. Cook, stirring frequently, for about 30 seconds until fragrant.
  • Stir in the chickpeas, crushed tomatoes, and coconut milk. Bring the mixture to a boil, then reduce the heat to a simmer.
  • Cook for 20-25 minutes, or until the curry is slightly thickened.
  • Season with salt and pepper. Garnish with chopped cilantro.
  • Serve hot with warm naan on the side.