Gluten-Free Chickpea Curry

Gluten Free Chickpea Curry

Looking for a comforting, nourishing dinner that’s naturally gluten-free and easy to make? This Chickpea Curry ticks all the boxes—rich in flavour, budget-friendly, and ready in just 30 minutes (did we mention it’s also vegan?). Made with pantry staples like canned chickpeas and warming spices, it’s the perfect midweek meal for busy households. Serve it with fluffy jasmine rice, gluten-free naan, and a refreshing garnish of chopped cucumber and a sprinkle of coriander for a wholesome, satisfying plate that everyone will love—even meat eaters!

Ingredients:

• 1 tbsp olive oil or coconut oil

• 1 medium onion, diced

• 2 garlic cloves, minced

• 1 tsp fresh ginger, grated

• 1½ tsp ground cumin

• 1½ tsp ground coriander

• 1 tsp turmeric

• 1 tsp garam masala

• ½ tsp chili flakes (optional)

• 1 can (400g) diced tomatoes

• 2 cans (400g each) chickpeas, drained & rinsed

• Salt & pepper to taste

• Juice of ½ lime (optional)

• Fresh coriander (cilantro), for garnish

• 1/2 large cucumber (or 1 small), for garnish

• 1 cup jasmine rice

• Optional; 1 can (400g) coconut milk

Instructions:

1. Sauté aromatics: Heat oil in a large pan over medium heat. Add onion and cook for 5–6 minutes until soft and golden. Add garlic and ginger and sauté for 1 minute until fragrant.

2. Spice it up: Stir in cumin, coriander, turmeric, garam masala, and chili flakes. Cook for 30 seconds to release the aromas.

3. Simmer: Add the diced tomatoes (option to add a can of coconut milk to make a creamier curry). Stir well, bring to a gentle simmer.

4. Add chickpeas: Stir in chickpeas. Simmer uncovered for 15–20 minutes, or until the sauce thickens slightly. Season with salt, pepper, and a squeeze of lime juice.

5. Garnish & serve: Serve hot over jasmine rice with GF naan. Garnish with chopped cucumber and fresh coriander.

Tips:

• Make it heartier: Add a handful of baby spinach or diced sweet potato.

• Meal prep: Stores well in the fridge for 3–4 days. Flavours deepen over time.

• Gluten-free naan: Pair with store-bought or homemade GF naan for a complete meal.

• Creamier option: Add 1 can (400g) coconut milk to make a richer, creamier curry.

• Extra protein: Add in additional protein like diced chicken or prawns.

This recipe makes 4 portions so it’s perfect for a family dinner, meal prep for a busy week or for when you have friends or family coming over for a last-minute dinner!