Spicy Garlic Chickpea Curry with Rice
A flavorful and spicy chickpea curry infused with garlic, served with fluffy rice. Perfect for a hearty meal!
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Ingredients
Yields 4 servings
- (1 cup) basmati rice
- (2 tbsp) vegetable oil
- (1) onion, diced
- (4 cloves) garlic, minced
- (1 tbsp) ginger, grated
- (1) green chili, chopped
- (2 tsp) ground cumin
- (1 tsp) ground coriander
- (1 tsp) turmeric
- (1/2 tsp) cayenne pepper
- (1/2 tsp) salt
- (1 can / 15 oz) chickpeas, drained and rinsed
- (1 can / 14 oz) diced tomatoes
- (1/2 cups) coconut milk
- (1 tbsp) lemon juice
- (1/4 cups) fresh cilantro, chopped
- (1/2 cups) water
Instructions
- 1
In a medium pot, rinse the (1 cup) basmati rice under cold water until the water runs clear. Cook according to package instructions and set aside.
- 2
In a large skillet, heat (2 tbsp) vegetable oil over medium heat. Add the (1) diced onion and sauté for about 5 minutes until translucent.
- 3
Add the (4 cloves) minced garlic, (1) chopped green chili, and (1 tbsp) grated ginger. Cook for another 2 minutes until fragrant.
- 4
Stir in (2 tsp) ground cumin, (1 tsp) ground coriander, (1 tsp) turmeric, (1/2 tsp) cayenne pepper, and (1/2 tsp) salt. Cook for 1 minute to toast the spices.
- 5
Add the (1 can / 15 oz) drained chickpeas and (1 can / 14 oz) diced tomatoes to the skillet. Stir well to combine and cook for 5 minutes.
- 6
Add (1/2 cup) coconut milk and (1/4 cup) water to the mixture. Bring to a simmer and let it cook for 10-15 minutes, stirring occasionally, until thickened.
- 7
Stir in (1 tbsp) lemon juice and (1/4 cup) chopped fresh cilantro. Adjust seasoning if needed.
- 8
Serve the spicy garlic chickpea curry over the cooked basmati rice.
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