Chickpea Curry

This creamy, dreamy Chickpea Curry makes for a gourmet, restaurant-quality yet approachable meal that’s on the table in an hour!

To start, gather your ingredients.

Toast the cumin and coriander seeds in oil over medium-high heat.

Add the curry leaves.

Add the onions and cook until they begin to develop some color.

Add the garlic, ginger, and chile peppers.

Add the ground spices and tomato paste and stir vigorously for about 90 seconds.

Add the tomatoes and their juices to the pan and simmer for a few minutes.

Add the chickpeas, coconut milk, water, and tahini.

Bring the mixture back up to a simmer, then cover the pan.

Stir the chopped greens into the curry when it’s done simmering.

Add the garam masala when the leaves have wilted.

Off of the heat, add the lemon juice, cilantro, and mint.

For more outstanding vegan recipes: