Easy chickpea curry with basmati rice

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There is something kind of magical about the combination of tomatoes, chickpeas, and Greek yogurt. It has this savory, tangy flavor in a light, creamy sauce that will keep you going back in for bite after bite. Serve it with some fragrant basmati rice, and the recipe below has everything you could ask for!
Chickpea curries make such great weeknight dinners because they're quick and easy to make. It only takes 20 minutes of cook time to put this dish on the dinner table. If you want to add some more vegetables to your diet, feel free to sneak in some greens like spinach or kale when you add the chickpeas. Or, you can add some bell peppers when you cook down the onions.
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Easy chickpea curry with basmati rice
10 minutes
20 minutes
30 minutes
1 cup basmati rice
3 cups water
Pinch salt
1 small yellow onion, chopped
3 ripe Roma tomatoes
2 cloves garlic, chopped
1/2 teaspoon ginger powder
2 tablespoons olive oil
2 teaspoon curry powder
1/8 teaspoon chili flakes
1 (16 ounce) can chickpeas, drained and rinsed
2 cups vegetable broth
1/4 cup Greek yogurt
Rinse the basmati rice under cold, running water.
Place the rinsed rice in a small saucepan along with the water and salt. Bring the mixture to a boil and cook for 10 minutes, until the rice is cooked to your liking. Drain any excess water.
Meanwhile, place the onion, tomato, garlic, and ginger powder into the food processor. Pulse until well combined.
In a large skillet, heat the olive oil over medium-high heat. Add the tomato mixture and cook until the water has evaporated, about 5 minutes.
Add the curry powder and chili flakes and cook until fragrant, about 1 minute.
Add the chickpeas and vegetable broth, scraping up any browned bits on the bottom of the pan.
Bring the mixture to a boil before reducing the heat to a simmer. Simmer until the sauce has thickened, about 10 minutes. Remove the mixture from the heat.
Add the yogurt mixture into the curry, stirring as you add.
Serve over rice.
Pro-tip: Add salt to taste
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