I am loving sharing my vegan and gluten-free recipes with you guys and can’t believe I haven’t shared my gluten-free chickpea curry with you yet. I love to make a big batch of it and eat it for lunch throughout the week.
My easy gluten-free chickpea curry recipe is probably one of the easiest vegan recipes I have to share with you guys. Looking over the ingredients might have you questioning that, but I can assure you. This is a super easy meal to add to your recipe book.
What I love most about chickpea curry is its versatility. I can make a batch and eat it throughout the week for lunch with some naan, or whip it up quickly in the evening and serve it over some rice. It’s also the type of comforting, warm meal to cozy up with during the fall months.
Chickpeas are something I turn to often as a gluten-free vegan. They are seriously so versatile and provide some great nutritional benefits. According to healthline.com, “Chickpeas also provide a variety of vitamins and minerals, as well as a decent amount of fiber and protein.”
I use chickpeas in an assortment of meals like chickpea “tuna style” salad, chickpea protein bowl, and even edible chickpea cookie dough. A great assortment of my own recipe book recipes are meals including chickpeas and I could probably share with you one hundred ways to use them.
One thing I will note about this gluten-free chickpea curry recipe, however, is that it isn’t too kid-friendly. My boys didn’t warm up to it for a while and still don’t always want to take us up on it. But we try to make it more fun and inviting for them by serving with their favorite naan and not put too much pressure on it. I’m always so surprised at what they actually end up eating when I’m not asking them over and over to take one bite.
Now that we’ve established that the gluten-free chickpea curry isn’t all that kid-friendly, let’s get to the recipe.
- 1 Tbsp oil
- 1/2 Cup red onion, thinly chopped
- 2 Garlic cloves, minced
- 1/2 Tsp ginger powder
- 2 Tsp garam masala
- 1/4 Tsp turmeric
- 1/4 Tsp cumin
- Pinch of cinnamon
- Salt and pepper to taste
- 1 Cup crushed tomatoes
- 1 Cup coconut milk
- 2 Cups chickpeas, cooked and drained
- Heat the oil in a large pan over medium heat. Add the onion and cook until translucent, for around 10 minutes.
- Add the garlic, ginger, garam masala, turmeric, cumin and cinnamon and sauté until fragrant, around 1 minute.
- Add the crushed tomatoes and salt and pepper and stir to combine. Bring to a gentle simmer and cook for 5 more minutes.
- Add the chickpeas and coconut milk and continue cooking for 15 minutes, stirring occasionally.
- Serve topped with chopped cilantro.