Chickpea Curry

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp curry powder
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp cayenne pepper

Directions

1. Heat olive oil in a large skillet over medium heat, then add the diced onion and cook for about 5 minutes until soft and translucent.
2. Stir in the minced garlic, curry powder, and cayenne pepper and cook for one more minute until fragrant.
3. Pour in the diced tomatoes and coconut milk, stir everything together, and bring the mixture to a gentle simmer.
4. Add the chickpeas, season with salt, and let the curry simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens.
5. Taste and adjust seasoning as needed, then serve hot over rice or with warm flatbread.

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