Vegan Chickpea Curry

Introduction

Cooked chickpeas are simmered slowly with chopped tomato and onion in curry powder until the sauce turns thick and the chickpeas are fully infused with flavor. This is a true classic of Indian vegetarian cooking and a go-to dish for vegans everywhere. There's no egg or dairy anywhere in it — the rich flavor comes entirely from layered spices. Served over rice or with flatbread, it's satisfyingly filling, and it's easy to make a big batch and portion it out as a main dish for the week ahead.

Nutrition Highlights

• Chickpeas provide abundant plant protein and dietary fiber, making them an important protein source in a vegan diet
• Simmering releases more lycopene from the tomatoes, boosting their antioxidant power
• Curry powder's turmeric and cumin have some antioxidant and metabolism-supporting properties
• The dish contains no animal-derived ingredients at all, suiting strict vegans and anyone avoiding egg and dairy

Tips

• Using canned chickpeas cuts the cooking time significantly, making this much easier for everyday home cooking
• Cooking the onion until lightly caramelized gives the whole pot of curry a deeper, more layered flavor
• The thicker the sauce reduces, the better it goes with rice — if you prefer more sauce, simply add a bit more tomato and water