Chickpea Curry with Kulcha Bread
A quick, comforting chickpea curry served with soft kulcha bread, topped with fresh onion rings and cilantro. Ready in about 20 minutes, this is perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 18g
Ingredients
- 2 cans (15 oz each) canned chickpeas
- 1 medium onion
- 2 cloves garlic
- 2 tsp curry powder
- 1 can (14.5 oz) canned diced tomatoes
- 2 pieces kulcha bread
Instructions
- 1
Drain and rinse the 2 cans chickpeas. Thinly slice the 1 onion, reserving a few rings for garnish. Mince the 2 garlic cloves.
- 2
Heat 1 tbsp oil in a skillet over medium. Add the sliced onion and cook until soft and golden, about 5 minutes. Stir in the garlic and 2 tsp curry powder, cook until fragrant, 1 minute.
- 3
Add the chickpeas and 1 can diced tomatoes with their juices. Simmer until slightly thickened, about 10 minutes. Season with salt and pepper to taste.
- 4
Warm the 2 kulcha breads in a dry skillet or microwave. Serve the curry topped with reserved onion rings and fresh cilantro, with lime wedges on the side.
Tools you’ll need
- skillet
- knife
- cutting board
- can opener
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
