Indian Chickpea Curry Meal Prep
A spiced chickpea curry built on garam masala, tomato, and onion, simmered until tender. Serve over rice, with vegetable or legume swaps for endless variations.
Ingredients
Method
Dice the onion and mince the garlic and ginger. Rinse and drain the canned chickpeas.
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes.
Stir in minced garlic and ginger; cook for 1 minute until fragrant.
Add garam masala, cumin, and paprika; stir constantly for 30 seconds to bloom the spices.
Pour in the canned tomatoes with juice and vegetable broth. Bring to a simmer.
Add the drained chickpeas. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
Stir in fresh spinach (if using) and cook until wilted, about 2 minutes. Season with salt and black pepper.
Divide cooked rice among bowls. Top with curry and garnish with fresh cilantro and a squeeze of lime juice.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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