An easy, vegetarian chickpea curry that comes together in 30 minutes, made with canned chickpeas, coconut milk, diced tomatoes, and curry powder.
1 tablespoon olive oil
2 bell peppers (any color), stemmed, seeded, and cut into ½-inch pieces
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 garlic cloves, minced
2 tablespoons minced fresh ginger
1 tablespoon curry powder
1 teaspoon ground turmeric
½ teaspoon red pepper flakes
2 (15-ounce) cans chickpeas, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 (14-ounce) can full-fat coconut milk
Chopped fresh cilantro, for serving
In a Dutch oven, heat the oil over medium-high heat. Add the bell peppers, salt, and pepper and cook until the peppers are just beginning to turn tender, 5 minutes. Add the garlic, ginger, curry powder, turmeric, and red pepper flakes and cook, stirring constantly, until fragrant, 30 seconds. Add the chickpeas, diced tomatoes, and the coconut milk and bring to boil. Cover, reduce the heat to medium-low, and simmer, stirring occasionally, for 20 minutes. Serve with fresh cilantro, over rice.
1 serving (1/6 of recipe): 6 WW Freestyle points
Adapted from Cook’s Country “Chickpea Curry”
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