Creamy Chickpea Curry
A warm, comforting meal using canned chickpeas and simple ingredients.
If you’ve got a can of chickpeas, a little onion, and some spices, you’ve got dinner. This budget-friendly chickpea curry is a perfect food bank recipe—it uses shelf-stable and affordable ingredients, it’s made in one pot, and it tastes like something you’d order from a cozy café. It’s naturally vegetarian, protein-rich, and ready in under 30 minutes.
Serve it with rice, toast, tortillas, or even mashed potatoes—whatever you have on hand.
🥫 Ingredients (Serves 3–4):
- 1 tablespoon oil or butter
- 1 small onion (or 1 tsp onion powder)
- 2 cloves garlic, minced (or 1/2 tsp garlic powder)
- 1 can chickpeas (garbanzo beans), drained and rinsed
- 1/2 teaspoon cumin (optional)
- 1/2 teaspoon curry powder or turmeric
- 1/4 teaspoon salt, to taste
- 1/2 cup water or broth
- 1/3 cup canned coconut milk, sour cream, or plain yogurt
- Optional: 1 small can diced tomatoes or a chopped fresh tomato
🍳 Instructions:
- Sauté the onion
In a saucepan or deep skillet, heat oil over medium heat. Add chopped onion and cook until soft (or use onion powder if that’s what you’ve got). Add garlic and sauté for 1 minute more. - Add spices and chickpeas
Stir in chickpeas, cumin, curry powder (or turmeric), and salt. Let it toast for a minute to bring out flavor. - Simmer
Add water and tomatoes (if using). Bring to a simmer and cook for 10–12 minutes until thickened slightly. - Stir in creamy base
Remove from heat and stir in coconut milk, yogurt, or sour cream to make it rich and creamy. Taste and adjust seasoning. - Serve warm
Ladle into bowls and enjoy with whatever grain or bread you have.
💡 Food Bank Tips:
- No fresh onion or garlic? Onion and garlic powder work fine.
- No coconut milk? Use a spoonful of peanut butter or leave it out and enjoy it brothy.
- Stretch it further: Add a handful of spinach, cooked potatoes, or canned corn.
