Coriander and Chickpea Curry

This simple yet flavorful curry is a great way to enjoy the warm, earthy flavors of coriander and cumin. The chickpeas provide a hearty dose of protein and fiber, while the coconut oil adds a touch of richness and creaminess. Serve this curry with rice or your favorite flatbread for a satisfying and comforting meal.

Coriander and chickpeas are two of the most common ingredients in Indian cuisine, and for good reason. Coriander's warm, earthy flavor and chickpeas' hearty texture and mild flavor make them a perfect match. This curry is a simple but flavorful way to enjoy these two ingredients together. I first developed this recipe several years ago when I was living in India. I was inspired by the many delicious curries I ate there, and I wanted to create a version that I could easily make at home. This recipe is the result of many experiments, and I'm happy to say that it's one of my favorites.

Prep time: 10 | Cook time: 20 | Serves: 2

Ingredients

• 1 tbsp coconut oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 (14-ounce) can chickpeas, drained and rinsed

Instructions

1. Heat coconut oil in a large skillet or Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Stir in garlic, ginger, coriander, cumin, and turmeric and cook for 1 minute, until fragrant.
4. Add chickpeas and stir to coat in spices.
5. Add 1 cup water and bring to a simmer.
6. Cover and cook until chickpeas are tender and liquid is mostly absorbed, about 20 minutes.
7. Season with salt and pepper to taste.

Why It Works

• The combination of coriander and cumin creates a warm, earthy flavor that is perfect for a curry.
• The chickpeas provide a hearty dose of protein and fiber, making this curry a satisfying and filling meal.
• The coconut oil adds a touch of richness and creaminess to the curry, making it a truly decadent dish.