30-Minute Chickpea Curry (My 1st Foodletter!)

An easy and flavor-packed chickpea curry recipe for a quick weeknight dinner.

chickpea curry served with white rice and garnished with cilantro, lime, & evoo

The inaugural recipe for this brand-new foodletter (that’s my clever way of combining “food” and “newsletter” into one word) feels like it should be something a little more “on brand”. Something restaurant-inspired, a pasta dish (plenty of that on the way!), or even a dessert. But what I truly can’t stop cooking is this chickpea curry and it’s so good and so simple that I couldn’t not share it with you. 

But before we dive into the recipe, let’s get a few housekeeping things out of the way. 

First and foremost, THANK YOU SO MUCH FOR BEING HERE.

It isn’t lost on me that you are busy with 1 million things on your plate. The fact that you made several clicks to join me on my brand new Foodletter means the world to me.

And I can promise that it’s going to be worth it.

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What To Expect From This Foodletter

1- My absolute best work. You’ll always be able to access previously written recipes and blog posts on our website, but my latest and greatest moving forward is going to be housed here on substack. 

2- Really good recipes. The ones that you’d text to your sister or print to keep in that folder of “favorites” in that medicine cupboard above the oven. I have three little kids, a never-ending pile of dirty laundry, a household budget, and too many things on my plate to know just how frustrating it is when a recipe flops. If you follow my recipes as instructed (and don’t make any rogue substitutions or omissions), then I promise you’ll find success and joy in the kitchen. #scoutshonor 

3- Friends that love food! Consider this your hub for gals and pals who are just as obsessed with food as you are—people who consistently read food magazines, always know the best places to eat, and of course, those who can still appreciate the ritual of making delicious food. Whether it’s talking to me in the comments or interacting with other community members, I hope that you know there’s a seat for everyone here.

Besides the fact that this chickpea curry tastes phenominally delicious for such little effort, this is the perfect falling-into-fall recipe because you most likely already have the majority—if not all—of the ingredients (the chickpeas and tomatoes are the bulk of this recipe, so if you have those two covered you are on the right track!).

If you’re anything like me and you feel overwhelmed from TOO much (too many grocery store trips, too much food in your fridge, too many cans in the pantry), then you’ll also love that this recipe calls for things that you probably already have. Time to purge cook.

This curry is fast, easy, and packed with flavor. And (major bonus!) my three kids devour it every time I make it for family dinner. Completely on brand if you ask me. 

• 1 (15.5-ounce) can chickpeas

• 5 Tablespoons extra virgin olive oil, divided (plus more for garnish)

• Kosher salt

• Fresh cracked pepper

• 1 medium yellow onion, chopped

• 2 inches or 1 Tablespoon of peeled, grated ginger

• 2 garlic cloves, minced or grated

• 2 teaspoons chili powder*

• 1 teaspoon cumin*

• 1 teaspoon coriander*

• 1 teaspoon turmeric*

• 1 (28-ounce) can crushed San Marzano tomatoes

• 2 large or 4 small limes

• 1/2 (14-ounce) can coconut milk

• rice and naan for serving

• cilantro for garnish

1. Preheat the oven to 375°F. Rinse and strain the chickpeas and pour onto a quarter or half sheet pan. Toss chickpeas with 2 Tablespoons of the olive oil, plus salt and fresh cracked pepper to taste, and set aside.

2. Bring a Dutch oven to medium-low heat. Add the remaining 3 Tablespoons of olive oil and the chopped onion. Cook until soft, stirring occasionally, for 7-10 minutes, lowering the heat if onions begin to brown.

3. Add the ginger and garlic and cook for one minute. Add the chili powder, cumin, coriander, and turmeric, and let spices bloom by cooking in the oil/onion mixture for 1-2 additional minutes.

4. Add the crushed San Marzano tomatoes and 2 teaspoons of kosher salt. Lower the heat to low, cover, and let cook for 15-20 minutes.

5. While the curry is simmering, place the chickpeas in the oven and bake for 15-20 minutes, until golden brown and crispy on the outside, giving the pan a gentle shake halfway through to rotate the chickpeas. Once done cooking, remove from oven and set aside.

6. Grate the zest of limes directly into the curry. Stir the coconut milk and chickpeas into the curry, as well as the juice of 1 large lime or two small limes. Taste the curry and add additional salt if needed.

7. Cut the remaining unsqueezed limes into wedges. Spoon rice into a large bowl followed by spoonfuls of the chickpea curry. Serve with lime wedges, cilantro, and a drizzle of olive oil.

30-Minute Chickpea Curry

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• *You may use 4-5 teaspoons of curry powder in substitution for the cumin, coriander, turmeric, and chili powder. Start with 4 teaspoons, taste, and add more if needed.

• If you’re short on time, you can skip roasting the chickpeas (but why would you?!). Just know that you’ll be missing out on that optimally crispy outside texture that truly enhances this curry. If you have an air fryer, you can pop them in there for a few minutes, too. Just make sure they’re tossed in extra-virgin olive oil and salt for optimal flavor and texture. 

• Your sauce will taste only as good as your tomatoes. Pass on the Hunt’s or cheapest canned tomatoes and pick something really nice like Cento or Bianco DiNapoli. If your tomatoes aren’t crushed, simply pulse in the blender or with an immersion blender for just a few seconds.

• This recipe is all about the sauce, and what’s better than mopping up every last bit of curry with rice or a steamy piece of naan? Nothing. Plan accordingly.

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